Portuguese Peas and Eggs (Ervilhas Com Ovos)

Name: Portuguese Peas and Eggs (Ervilhas Com Ovos)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
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

Submitted by AlainaF

"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."

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Ready In:: 40mins
Ingredients:: 9
Serves:: 4-6

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

directions

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.

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RECIPE SUBMITTED BY

AlainaF

212

I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science. I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan. I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks! Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things!  My passions are science, music, and art--as well as any DIY project!

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