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Ervilhas com Ovos Escalfados

PORTUGAL

Peas with Poached Eggs

SUBMITTED BY

Nádia

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Got a bag of frozen peas languishing in your freezer? Nádia has the solution for you!

Ervilhas com Ovos Escalfados, or peas with poached eggs, is a delightful and simple Portuguese dish that celebrates fresh ingredients and rustic flavors. This comforting meal combines tender green peas with perfectly poached eggs, creating a nutritious and satisfying option for breakfast, lunch, or dinner. The dish exemplifies the Mediterranean approach to cooking—using seasonal produce and straightforward techniques to create delicious meals.

What are Ervilhas com Ovos Escalfados?

At its core, Ervilhas com Ovos Escalfados features sweet green peas sautéed with onions and garlic, topped with poached eggs. The vibrant green peas provide a natural sweetness that pairs beautifully with the creamy yolk of the poached eggs. Often seasoned with herbs and a drizzle of olive oil, this dish is both flavorful and visually appealing, making it a favorite in many Portuguese households.

Key Ingredients in Ervilhas com Ovos Escalfados

  1. Green Peas: Fresh or frozen peas are the star of this dish, offering sweetness and a pop of color.
  2. Onions: Chopped onions add depth and sweetness to the sautéed mixture.
  3. Garlic: Minced garlic enhances the flavor profile, bringing aromatic qualities to the dish.
  4. Eggs: Fresh eggs are poached to perfection, their runny yolks providing a rich sauce for the peas.
  5. Olive Oil: A good-quality extra virgin olive oil is essential for sautéing and drizzling before serving.
  6. Herbs: Fresh herbs like parsley or cilantro can be used for garnish and added flavor.

Preparation Method for Ervilhas com Ovos Escalfados

Creating Ervilhas com Ovos Escalfados is a straightforward process, making it an ideal choice for both novice and experienced cooks. Here’s how to prepare this delightful dish:

  1. Sauté Aromatics: In a large skillet, heat a generous drizzle of olive oil over medium heat. Add chopped onions and sauté until they are translucent. Then, stir in minced garlic and cook for an additional minute, allowing the flavors to meld.

  2. Add the Peas: Add the fresh or frozen peas to the skillet, stirring to combine. Cook for a few minutes until the peas are tender but still bright green. Season with salt and pepper to taste.

  3. Poach the Eggs: In a separate pot, bring water to a gentle simmer. Crack the eggs one at a time into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain excess water.

  4. Serve: Divide the sautéed peas among serving plates. Carefully place a poached egg on top of each serving. Drizzle with a little more olive oil and garnish with freshly chopped herbs.

Nutritional Benefits of Ervilhas com Ovos Escalfados

Ervilhas com Ovos Escalfados is a nutritious dish that combines protein from the eggs with fiber and vitamins from the peas. This meal is rich in essential nutrients and is relatively low in calories, making it a healthy option for any time of day.

Cultural Significance

In Portugal, dishes like Ervilhas com Ovos Escalfados are part of the culinary tradition that emphasizes the importance of fresh ingredients and home-cooked meals. This dish is often enjoyed in households across the country, embodying the warmth and hospitality of Portuguese culture.

Ervilhas com Ovos Escalfados is a comforting and nutritious dish that highlights the beauty of simple ingredients. Its combination of sweet peas and creamy poached eggs makes for a satisfying meal that can be enjoyed at any time. Whether served for breakfast, lunch, or dinner, this Portuguese classic is sure to delight and nourish, inviting you to savor the essence of homemade cooking. Experience the flavors of Portugal with Ervilhas com Ovos Escalfados and enjoy a delicious journey through its culinary heritage!

Ervilhas com Ovos Escalfados

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Ingredients
  

  • 300 g peas
  • 50 g bacon cut into pieces
  • 50 g chouriço cut into coins
  • 1 small onion diced
  • 2 cloves garlic minced
  • 200 g canned tomatoes
  • 1 bayleaf
  • 4 eggs
  • salt & pepper to taste
  • fresh cilantro for garnish
  • bread for serving

Instructions
 

  • In a pan fry the bacon pieces.
  • When crispy, put in the onion, garlic, bayleaf, chouriço, salt and pepper and let it sweat.
  • After the onion is translucent, put the tomatoes in and let it cook for around 10 minutes.
  • Then put the peas in and let it cook until tender, if necessary put a little water in, should be saucy.
  • Make little wells in the peas and put an egg in each one and cover until the egg whites set but the yolk is still liquid.
  • Serve sprinkled with cilantro and with bread to dip in.
Course: Breakfast, Lunch
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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