Portuguese Pea Stew with Poached Eggs Recipe
Why You Will Love This Recipe
Cozy up your kitchen with this tasty Portuguese pea stew topped with poached eggs! Packed with smoky bacon and chouriço, this dish features fresh green peas and juicy tomatoes for a hearty meal. It's super easy to make, making it ideal for a comforting dinner or a fun brunch with friends. Get ready to enjoy a bowl of deliciousness that’ll have your taste buds singing!
Tips for Success
• When cooking the bacon and chouriço, make sure to render the fat slowly over medium heat to achieve a crispy texture without burning. This will enhance the overall flavor of the stew.
• To achieve perfectly poached eggs, bring a pot of water to a gentle simmer and add a splash of vinegar to help the egg whites coagulate. Create a vortex in the water before gently sliding the eggs in, which helps them maintain their shape.
• Avoid adding the frozen peas too early in the cooking process; they should be added last, just a few minutes before serving, to preserve their bright green color and sweet flavor.
Frequently Asked Questions
Can I substitute fresh peas for frozen peas in this recipe?
Yes, you can use fresh peas instead of frozen peas. However, fresh peas may require slightly less cooking time, so keep an eye on them to avoid overcooking.
What can I use as a substitute for chouriço in this pea stew with poached eggs recipe?
If you don't have chouriço, you can substitute it with spicy sausage, such as andouille or even kielbasa. For a vegetarian option, use smoked tempeh or mushrooms for a similar flavor profile.
How do I store leftover pea stew and how long will it last?
You can store leftover pea stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. It's best to add freshly poached eggs right before serving to maintain their texture.
Recommended Drink Pairings
- Sauvignon Blanc: Its crisp acidity complements the freshness of the peas and cuts through the richness of the bacon.
- Pale Ale: The hoppy bitterness balances the savory elements of the stew and enhances the spices in the chouriço.
- Sparkling Water: The bubbles refresh the palate and provide a clean contrast to the hearty stew.
- Chardonnay: A lightly oaked Chardonnay offers a creamy texture that pairs well with the poached eggs.
- Green Tea: Its subtle earthiness harmonizes with the flavors of the stew while providing a light, refreshing option.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Put the peas in water to thaw.
- Heat the olive oil in a saucepan, add the striped bacon and cook it.
- Add the chouriço, onion and garlic cloves.
- Saute for about 5 minutes.
- Add the tomatoes and the peas, cover the pan and cook for another 5 minutes.
- Season with salt and stir.
- Crack the eggs into the pan.
- Cook the eggs a little, but make sure the yolk does not solidify.
- Remove from the heat, sprinkle with a little pepper and the coriander and serve immediately.
Adapted from a Recipe by: pingodoce.pt
Nutritional Facts (Per Serving)
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