Portuguese Peas And Eggs With Sausage Ervilhas Com Ovos Recipes

PORTUGUESE PEAS AND EGGS ~ ERVILHAS COM OVOS

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.

ERVILHAS COM OVOS ESCALFADOS

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)

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.