This is quick and easy weeknight recipe for Ervilhas com Ovos Portuguesa: Portuguese Style Peas and Chorizo.  Ervilhas com Ovos Portuguesa is a classic Portuguese stew of sweet green peas, Portuguese chorizo, and eggs.

Peas and Chorizo 0909

Lenny (Laudalino, his Portuguese name) loves this dish, and it is comfort food for him.  While he was in Boston last week, his mother sent him home with a container of traditional Ervilhas com Ovos Portuguesa: Portuguese Style Peas and Chorizo.  Yes, he flew home with a plastic tub full of Portuguese stew.  I guess it was time for me to finally fine tune this recipe and make it more often.  Otherwise, the folks flying next to him are not going to be so surprised.

I will NEVER be able to make any Portuguese recipe the way his mother does.  I make these dishes purely by memory.  Lenny said my recipe is similar to what his mother makes, but his mother does not use a wine as the liquid base.  She uses water.  I like using wine as I feel it more flavor,  (shhh, don’t tell) as well I like the peas to be more of a bright green and not overcooked.  Shhh, don’t tell her that.  Traditionally, at least the way I have been served this dish, the eggs are fried, I prefer a slightly runny yolk so I lightly poach them with the peas during the last few minutes of cooking.  It is similar to mom’s but not really, regardless it turned out really delicious.  I guess you can think of it as a modern twist on a traditional recipe.

Ervilhas com Ovos Portuguesa: Portuguese Style Peas and Chorizo

Ingredients:

1/2 yellow onion, diced

3 cloves garlic, minced

1 Portuguese chorizo, sliced into circles

16oz frozen sweet peas

white wine

olive oil, Portuguese preferred

kosher salt, to taste

2 eggs

How To:

Saute onions in a drizzle of olive oil, over medium to low heat, until soft, about 5 minutes.

Add chorizo and saute until cooked, about 10 minutes.  Add the garlic, stir.

Add peas and pour in about a cup of white wine, more or less, depending on how saucy you like the dish.

Lower the heat and cook until warm, about 3 minutes, give a stir.

Gently crack the eggs on top of the peas and cover with a lid, cook until whites are cooked and yolks still runny, about 3 minutes.

Serve.

Eat.

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