Wednesday, May 8, 2013

Ervilhas com Ovos Escalfados

Ervilhas com Ovos Escalfados

Eggs with poached eggs was cooked in our home a couple times a month. It's a pea stew that has molho to soak up bread and an egg for each person, sort of like a special treat on top. I love this dish and I'll be making it forever. 

2 lbs frozen peas
1 medium onion diced
4 garlic cloves chopped fine
2 plum tomatoes or 1/2 cup of Chunky tomato sauce
1/3 cup of red wine
1/4 teaspoon paprika 
olive oil
4-5 eggs
half of a chourico link sliced
s+p to taste

Drizzle olive oil onto pan and saute chourico on one side. When browned flip them over with tongs and add your diced onions with s+p and paprika. Saute till softened and golden brown. Add your garlic last and saute for 1 more minute

Add the wine to deglaze the pan and scrape off the good bits from bottom of pan.  

Add your peas and tomatoes. (I'm waiting for my tomatoes to grow so I opted for jarred chunky sauce.) Bring up to boil, then back down to a low simmer for 15 minutes. 

Make a hole using a spoon to drop each crack egg into. 

Cover and continue to simmer for another 10 minutes. The yolks should be cooked through. 

Serve with a hearty piece of bread. Preferably broa. That's my choice :)  

Happy Cooking, 


  1. This looks so amazing! I've actually never had it and I am a huge fan of ervilhas! Is it specific to the Azores? You know it's getting made within the next week :o)

    1. I think it specific to the Azores. It was Poor Man's Food. Today, we all make it willingly! :)

  2. My mom was talking to me about this dish today and said it was her favorite! She did not remember there being eggs that just a different variation of this dish do you think?

  3. My all time comfort food. It immediately transports me back in time to Vavo's kitchen.