PORTUGUESE PEAS AND EGGS WITH SAUSAGE (ERVILHAS COM OVOS)
Vegetable dishes in Portugal are famous for being creative and making use of what's in season and fresh, like this peas and eggs dish (called ervilhas com ovos), which also features sausage.This recipe is courtesy of ChezUs.com.
Provided by Matt Sulem
Yield 3
Number Of Ingredients 8
Steps:
- Saute onions in a drizzle of olive oil, over medium to low heat, until soft, or about 5 minutes.
- Add sausage and saute until cooked, or 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, or about 3 minutes. Give a stir.
- Gently crack eggs on top of the peas and cover with a lid. Cook until whites are cooked and yolks still runny, or about 3 minutes.
- Serve and eat.
PORTUGUESE PEAS AND EGGS ~ ERVILHAS COM OVOS
Portuguese peas and eggs, ervilhas com ovos in Portuguese, is a quick yet stunning side dish that combines earthy green peas with salty bacon and just-runny-enough poached eggs. Delicate and rustic at the same time.
Provided by Frank Alexandre
Categories Sides
Time 20m
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, sauté the bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add the onion to skillet. Sauté in bacon fat until golden brown and slick, about 10 minutes.
- Meanwhile, fill a deep skillet with 3 inches water and add the vinegar. Place the skillet over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip it into water. Repeat with the remaining eggs. Poach the eggs to taste, 3 to 4 minutes. Remove them with a slotted spoon, transfer to a plate, and trim any straggly ends. Cover and keep warm.
- Add the peas to skillet with onions and toss them until warmed. Add the tomato and bacon bits, and season with salt and pepper.
- To serve, transfer the pea mixture to a warmed serving bowl. Make an indentation in the peas for each egg, nestle in the eggs, and sprinkle with parsley. Instruct your guests to scoop peas onto their plates and crown with an egg.
Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 19 g, Protein 18 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 214 mg, Sodium 360 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 13 g
ERVILHAS COM OVOS ESCALFADOS
Portuguese comfort food of smokey sausage, spring peas and eggs.
Provided by Rochelle Ramos
Categories Main
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- First place the olive oil into a pan over medium heat. Add in onion, garlic and sausages. Cook until the sausage is brown and crispy around the edges. Add in the wine and cook a couple more minutes, scraping the browned bits off the bottom with a spatula or spoon.
- Toss in the tomatoes, paprika and stir in peas. Reduce the heat to medium low and allow to simmer for about 10 minutes.
- Crack each egg and pour directly into the stew one at a time, careful not to break the yolks. Cover and allow to cook about 8 or 9 more minutes for a hard yolk. 7 minutes is good for a runny yolk and 10 is good for a hard yolk. Season with salt and pepper.
- Sprinkle with cilantro and serve warm with crusty bread to sop up all the saucy goodness.
PORTUGUESE PEAS AND EGGS (ERVILHAS COM OVOS)
This bright-green pea recipe, found so often in Portuguese homes, especially in spring and Easter, is a cinch to make. By the time you have the bacon cooked, the eggs are poached and all you have to do is assemble. Well, if the Portuguese were skilled enough to discover much of the world, forge trade routes, and make salt cod a national treasure, they can certianly make a quick and easy side dish.-David Leite -from Leite's Culinaria.
Provided by AlainaF
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- LC Where There's Smoke There's Sausage Note: For a smokier, earthy flavor, reduce the amount of bacon to 3 ounces and add 3 ounces of diced chouriço, Portugal's famous and ubiquitous sausage.
- In a large skillet over medium heat, sauté the bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add the onion to skillet. Sauté in bacon fat until golden brown and slick, about 10 minutes.
- Meanwhile, fill a deep skillet with 3 inches water and add the vinegar. Place the skillet over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip it into water. Repeat with the remaining eggs. Poach the eggs to taste, 3 to 4 minutes. Remove them with a slotted spoon, transfer to a plate, and trim any straggly ends. Cover and keep warm.
- Add the peas to skillet with onions and toss them until warmed. Add the tomato and bacon bits, and season with salt and pepper.
- To serve, transfer the pea mixture to a warmed serving bowl. Make an indentation in the peas for each egg, nestle in the eggs, and sprinkle with parsley. Instruct your guests to scoop peas onto their plates and crown with an egg.
Nutrition Facts : Calories 372, Fat 24.4, SaturatedFat 8, Cholesterol 214.9, Sodium 434, Carbohydrate 20.2, Fiber 6.4, Sugar 8.3, Protein 17.7
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