Portuguese Peas With Eggs Recipes

PORTUGUESE PEAS AND EGGS ~ ERVILHAS COM OVOS

Portuguese Peas and Eggs ~ Ervilhas com Ovos image

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

Ingredients

6 ounces thick-cut slab bacon (sliced crosswise into 1/4-inch pieces (see LC Note))
1 yellow onion (diced)
1 tablespoon white vinegar
4 to 6 large eggs
3 cups (about 1 pound) frozen baby peas (thawed)
1 medium tomato (seeded and diced)
Coarse salt
Ground white pepper
1 tablespoon minced parsley (for garnish)

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

PORTUGUESE PEAS AND EGGS (ERVILHAS COM OVOS)

Portuguese Peas and Eggs (Ervilhas Com Ovos) image

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

Ingredients

6 ounces thick-cut thick slab bacon, sliced crosswise into 1/4-inch pieces (see LC Note)
1 yellow onion, diced
1 tablespoon white vinegar
4 -6 large eggs
3 cups about 1 pound frozen baby peas, thawed
1 medium tomatoes, seeded and diced
coarse salt
white pepper
1 tablespoon minced parsley, for garnish

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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