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Portuguese Eggs With Peas

Portuguese Eggs With Peas recipe image
This rustic Portuguese-inspired dish is a humble yet deeply satisfying meal that comes together in a single pan. The combination of tender green peas, aromatic onions, and rich chicken stock creates a vibrant, savory base. The addition of garlic-seasoned pork sausage adds a smoky depth, while fresh parsley and coriander provide a bright, herbal finish. Poaching the eggs directly in the simmering liquid allows the whites to set gently while keeping the yolks runny, creating a natural sauce. It is an ideal comfort food for a cozy dinner or a hearty brunch, offering a perfect balance of protein, vegetables, and flavor in every bite.
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 2
Calories: 270.5
Dietary: Gluten-free
Description
This rustic Portuguese-inspired dish is a humble yet deeply satisfying meal that comes together in a single pan. The combination of tender green peas, aromatic onions, and rich chicken stock creates a vibrant, savory base. The addition of garlic-seasoned pork sausage adds a smoky depth, while fresh parsley and coriander provide a bright, herbal finish. Poaching the eggs directly in the simmering liquid allows the whites to set gently while keeping the yolks runny, creating a natural sauce. It is an ideal comfort food for a cozy dinner or a hearty brunch, offering a perfect balance of protein, vegetables, and flavor in every bite.
Ingredients
  • 2 tablespoon Butter
  • 1/2 cup Finely chopped onions
  • 3/4 cup Chicken stock
  • 2 cup Green peas
  • 1/4 lb Garlic-seasoned pork sausage, cut in thin strips
  • 1/2 cup Finely chopped fresh parsley
  • 1/4 cup Finely chopped fresh coriander (cilantro)
  • 1 teaspoon Sugar
  • 1/4 teaspoon Salt, plus more to taste
  • 4 large Eggs
  • 1 pinch Freshly ground black pepper
Directions
  1. 1
    In a heavy 10-inch skillet, melt the butter over moderate heat.
  2. 2
    Once the foam has subsided, add the finely chopped onions. Stir frequently and cook for 8 to 10 minutes until golden brown.
  3. 3
    Add the chicken stock, green peas, parsley, coriander, sugar, 1/4 teaspoon of salt, and a few grindings of black pepper. Stir to combine.
  4. 4
    Arrange the thin strips of garlic-seasoned pork sausage around the edge of the skillet in a circle.
  5. 5
    Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the skillet and simmer for 5 minutes.
  6. 6
    Carefully break the eggs into the skillet, placing them in the center and keeping them well apart from each other.
  7. 7
    Lightly sprinkle the eggs with additional salt and pepper.
  8. 8
    Cover the skillet again and cook for 3 to 4 minutes, or until the egg whites are set but yolks are still slightly runny.
  9. 9
    Serve immediately directly from the skillet.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 270.5kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 5.4g27%
Cholesterol 56.2mg19%
Sodium 92.3mg4%
Total Carbohydrate 19.6g7%
Dietary Fiber 7.3g30%
Sugars 8.1g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: portuguese, eggs, peas, breakfast, brunch, sausage, skillet, comfort food, herbs, parsley, coriander, onions, chicken stock, poached eggs, easy dinner, vegetarian option, one pan, hearty
Read it online: https://www.chefs-mate.com/recipe/portuguese-eggs-with-peas-2/