Ingredients for Making Ervilhas com Ovos Escalfados e Chouriço
To make this traditional Portuguese dish you will need chouriço, cured pork fat or toucinho, butter,olive oil, onions, garlic, tomatoes, tomato concentrate, parsley, bay leaves, peas, vegetable stock, white wine, eggs, salt and black pepper.
Ideally this recipe is made with fresh peas, but frozen peas work perfectly fine too. If you can get your hands on some toucinho that’s great, if not you can replace it with bacon or use a little bit of lard. As always, make sure to pick a white wine you would drink! In Portugal you can find excellent wines at very reasonable prices, so it’s no excuse to buy cooking wine!
How to Make Traditional Portuguese Peas with Eggs and Chorizo
We start by slicing the chouriço and the toucinho, then frying both on a high edge skillet with the butter and the olive oil. Start with low heat to render the toucinho fat. It will look like there’s far too much fat, but don’t worry, we won’t use all of it. Tip half of the fat into a container and place it in the fridge, it will solidify like lard and can be used to add depth to stews, soups or stir-fries.
Now back to the recipe, increase the heat to medium, once the toucinho starts to brown, add in the diced onions. Sauté until translucent, then add the sliced garlic, a couple of sprigs of fresh parsley, a bay leaf, and the chili flakes. Let it cook for a minute before you add in the chopped tomatoes, and tomato concentrate. Once the tomato starts to soften, add in a splash of wine.
Ingredients for Making Ervilhas com Ovos Escalfados e Chouriço
To make this traditional Portuguese dish you will need chouriço, cured pork fat or toucinho, butter,olive oil, onions, garlic, tomatoes, tomato concentrate, parsley, bay leaves, peas, vegetable stock, white wine, eggs, salt and black pepper.
Ideally this recipe is made with fresh peas, but frozen peas work perfectly fine too. If you can get your hands on some toucinho that’s great, if not you can replace it with bacon or use a little bit of lard. As always, make sure to pick a white wine you would drink! In Portugal you can find excellent wines at very reasonable prices, so it’s no excuse to buy cooking wine!
How to Make Traditional Portuguese Peas with Eggs and Chorizo
We start by slicing the chouriço and the toucinho, then frying both on a high edge skillet with the butter and the olive oil. Start with low heat to render the toucinho fat. It will look like there’s far too much fat, but don’t worry, we won’t use all of it. Tip half of the fat into a container and place it in the fridge, it will solidify like lard and can be used to add depth to stews, soups or stir-fries.
Now back to the recipe, increase the heat to medium, once the toucinho starts to brown, add in the diced onions. Sauté until translucent, then add the sliced garlic, a couple of sprigs of fresh parsley, a bay leaf, and the chili flakes. Let it cook for a minute before you add in the chopped tomatoes, and tomato concentrate. Once the tomato starts to soften, add in a splash of wine.
