This is a quick and easy recipe for Ervilhas com Ovos Portuguesa: Portuguese Style Peas and Chorizo. Ervilhas com Ovos Portuguesa is a classic Portuguese stew made with sweet green peas, Portuguese chorizo, and eggs.
Laudalino loves this recipe, 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 that she made. Yep, he flew home with a big plastic tub full of Portuguese stew. I took this as a hint that it was time for me to finally fine-tune my recipe.
I will NEVER be able to make any Portuguese recipe the way his mother does nor do I want to try to do that. Instead, I attempt to make his favorite Portuguese dishes purely by memory and taste. I guess with a bit of a modern twist. He always says to make it mine.
During spring I will make this recipe using fresh peas. When I do the cooking time will need to be increased by a couple of minutes. When I use frozen peas I unthaw them about an hour before cooking.
Lenny said my recipe tastes similar to what his mother makes, but his mother does not use wine as the liquid base. She uses water. I like using wine as it really adds more flavor. Shhh, don’t tell her. As well I like the peas to be bright green and not overcooked. Another secret to be kept between us.
The way I have been served this recipe the eggs are fried. I prefer a runny yolk so I lightly poach the eggs along with the peas during the last few minutes of cooking. Either way, it turned out really delicious and is so simple to make.
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Ervilhas com Ovos Portuguesa: Portuguese Style Peas and Chorizo
2 tablespoons olive oil
1 1/2 cup yellow onion, small dice
1 9 1/2 ounce Portuguese chorizo
2 1/2 tablespoons fresh garlic, minced
2 tablespoons piri piri sauce
1 cup Portuguese dry white wine or water
4 cups frozen (thaw them out first) or fresh peas
kosher salt, to taste
1 tablespoon fresh parsley minced, as a garnish
Place a deep frying pan on the stove and heat over medium-low heat.
Add the olive oil and the onions. Stir and sauté until soft; about 3 minutes.
Cut the chorizo into thin circles.
Add chorizo and continue cooking over medium-low heat for 10 minutes. Stirring often to prevent sticking.
Add the garlic, stir. Then add the piri piri, stir and cook for 1 minute.
Pour in the wine or water if you prefer, stir and cook for 5 minutes over low heat.
Add the peas, stir and cook for 1 minute over low heat.
Gently crack the eggs on top of the peas and cover with a lid. Cook over medium-low heat until whites are cooked and yolks still runny; about 5 – 7 minutes depending on the heat of your stove.
Season to taste with salt. I find the piri piri and chorizo salty so I usually do not season that much.
Garnish with parsley.