Peas with Portuguese Sausage and Poached Egg

When I think of comfort food, I go back to my roots back in Portugal and my Grandma Kitchen (a magic place!) and this particular dish: Peas with Portuguese Sausage and Poached Egg (translated is Ervilhas com Chouriço e Ovos Escalfados)… It is a very simple dish but the flavors are fantastic! The Sausage gives it a smokey flavor and the egg add richness to the broth (specially if the yolk is not entirely cooked).

Peas-Sausage_egg_3 Peas-Sausage_Egg-2 Peas-sausage-egg-4

Even today (and far away from home) it is for sure one of my comfort foods!

Peas with Portuguese Sausage and Poached Egg

Makes 2 servings

  • 1/2 sweet onion chopped very finely
  • 1/2 of a good Portuguese Meat Sausage (Chouriço de Carne) – Alternative Iberian chorizo or ham
  • 1/2 table-spoon of olive oil
  • 2 cup of frozen peas (1 cup per person)
  • 2 sprigs of fresh thyme (1 chopped and the other for decoration
  • 2 cups of water
  • salt and pepper to taste (if necessary)

Steps:

In a medium size sauce pan add the olive oil and warm up slowly. Cut the sausage in cubes and add to the sauce pan and the fresh thyme.

Cook the sausage for a few minutes and add the chopped onion mixing frequently – do not let the onion burn and add small amount of water if necessary.

Let the onion cook for 5 to 7 minutes until it is translucent – at this point the sauce will be thicker.

Add the peas and stir well until the peas mix with the sausage and the onion and let it cook for 5 minutes covered.

When the peas are soft and almost cooked, add the water until the peas are barely covered with water and bring the pan to a soft rolling boil.

Make spaces for the eggs by pushing the peas around gently and crack the eggs open and let them cook undisturbed for 5 minutes for over easy, 7 min for medium and around 9 to 10 minutes for well cooked.

Serve in a bowl so you can soak your bread in the broth, decorated with sausage and fresh thyme! Enjoy!

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