Peas with poached eggs

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Peas with poached eggs is a simple pot dish, very homey and full of comfort.

The sauce includes tomato, onion, and, in many versions, a bit of chorizo for depth.

Ingredients

• 600 g of fresh or frozen peas
• 4 eggs
• 1 chopped onion
• 2 cloves of garlic
• 2 chopped tomatoes
• 100 g of chorizo in slices
• 60 ml of olive oil
• 1 bay leaf
• Salt and pepper

Preparation method

1. Sauté onion, garlic, bay leaf, and chorizo in olive oil.
2. Add tomato and cook until it forms a sauce.
3. Add the peas and a little water.
4. Cook until tender.
5. Create cavities in the sauce and crack the eggs.
6. Cover the pot until the whites set and the yolks remain creamy.

Tips from Empório Portugal

• Do not overcook the eggs.
• Frozen peas go straight into the pot.
• The sauce should remain moist, ideal for bread.

Possible substitutions in Brazil

• Portuguese sausage replaces the chorizo.
• For a version without sausage, enhance garlic, bay leaf, and olive oil.

Pairing

Light red wine or unsweetened black tea. Content intended for those over 18 years old. Drink responsibly.