Peas with Poached Eggs | Ervilhas com Ovos Escalfados

Welcome to PabsKitchen! Today, we’re making a delicious and comforting Portuguese classic—Peas with Poached Eggs, or Ervilhas com Ovos Escalfados. This dish is easy to make, budget-friendly, and packed with flavor. If you love peas, eggs, and the smoky goodness of chouriço and presunto, you won’t want to miss this recipe and enjoy!

INGREDIENTS

Here’s what you’ll need:

• 600g peas (I’m using frozen peas, thawed)

• 200g presunto (Portuguese cured ham)

• 200g chouriço (Portuguese sausage)

• 200g onion, thinly sliced

• 300g ripe tomatoes, finely chopped

• 300ml chicken stock or water

• 2 cloves garlic, minced

• 2 fresh piri piri chilies (adjust to taste)

• 2 bay leaves

• 1 tsp roasted cumin powder (optional)

• ½ tsp sweet paprika (pimentão doce)

• Salt and black pepper to taste

• 1 tbsp tomato paste (or 150ml white wine)

• A handful of parsley stems, finely chopped

• 1 tbsp olive oil

• 5 eggs (or as many as needed)

• Fresh parsley and mint for garnish

PREPARATION

Before we start cooking, prepare our ingredients:

1. Thinly slice the onion and set it aside.

2. Remove the skin from the presunto, slice it, and chop it into sticks.

3. Slice the chouriço and set it aside.

4. Roughly mince the garlic and chilies (adjust spice level to your taste).

5. Finely chop the parsley stems for extra flavor and aroma.

6. Lastly, finely chop the tomatoes.

Now that everything is prepped, let’s start cooking!

COOKING

Heat a large, wide pan over medium heat and add 1 tablespoon of olive oil.

1. Once slightly hot, add the sliced onions and sauté for 3 to 4 minutes, until they soften and start changing color.

2. Add the sliced chouriço and presunto, stir well, and let them fry for 4 to 5 minutes to release their smoky flavors.

3. Add bay leaves, minced garlic, chilies, and chopped parsley stems.

4. Sprinkle in ½ teaspoon of sweet paprika and 1 teaspoon of roasted cumin powder (if using). Stir everything for about 2 minutes.

5. Add 1 tablespoon of tomato paste (or 150ml white wine for a slightly tangy taste). Stir well to coat all the ingredients.

6. Make a space in the pan and add the finely chopped tomatoes. Mix everything, cover with a lid, and cook until the tomatoes soften.

7. Once the tomatoes have broken down, remove the lid and mix well.

8. Add the thawed peas, stir them in well, and pour in 300ml of chicken stock (or as needed).

9. Season with black pepper to taste, give it a final mix, bring it to a boil, cover, and let it cook for 4 to 5 minutes.

Note: Since I’m using frozen peas, they only take 8 to 10 minutes to cook, but fresh peas take longer. Adjust the cooking time accordingly.

POACHING THE EGGS

1. While the peas are cooking, prepare the eggs. Crack them one by one into small bowls—this makes it easier to place them neatly into the dish and ensures they stay whole.

2. After 4 minutes, remove the lid and stir. Taste for salt—since chouriço and presunto are salty, you may not need extra salt. Adjust if necessary.

3. Add freshly chopped parsley for aroma, mix well, and remove the bay leaves (they’ve done their job!).

4. Make small wells in the dish and gently place each egg into the spaces.

5. Reduce the heat to low, cover, and let the eggs poach for 3 to 4 minutes for soft yolks. For firmer yolks, cook longer.

SERVING

1. After 4 minutes, uncover the pan and admire those beautifully poached eggs nestled in a rich, flavorful pea stew!

2. Sprinkle some freshly ground black pepper over the eggs.

3. For an authentic touch, serve this dish on a traditional Portuguese clay plate.

4. Garnish with fresh parsley and mint leaves for a burst of freshness.

5. Now, let’s taste it! The combination of smokey chouriço and presunto, the sweetness of the peas, and the perfectly poached eggs make this dish absolutely delicious.Tip: If you love a runny egg, serve the dish immediately after cooking!

This dish is simple, flavorful, and comforting—perfect for any day of the week! If you love peas, eggs, and Portuguese flavors, this is the perfect recipe for you. If you enjoyed this recipe, subscribe to PabsKitchen, hit the like button, and turn on the bell icon so you never miss a delicious new recipe. Thank you so much.