STEW OF SWEET GREEN PEAS, CHORIZO AND POACHED EGGSThere is not too much to say about this kind of heartwarming winter recipes.
This is another easy classic Portuguese recipe that I love to cook and eat until the food’s gone completely. I love this kind of stews, with poached eggs floating among the chorizo slices, saying hello to the coarsely chopped fresh herbs. You see what I mean.
This one is only for two… So, make a surprise to your sweetheart and I promise she/he will not be disappointed.
This is another easy classic Portuguese recipe that I love to cook and eat until the food’s gone completely. I love this kind of stews, with poached eggs floating among the chorizo slices, saying hello to the coarsely chopped fresh herbs. You see what I mean.
This one is only for two… So, make a surprise to your sweetheart and I promise she/he will not be disappointed.
YOU WILL NEED (serves 2):
50 ml / 1 ¾ fl oz of extra virgin olive oil;
100 gr / 3 ½ oz of cured chorizo, sliced;
1 bay leaf;
1 tablespoon of paprika;
1 fresh chili (optional);
Salt;
1 onion, diced;
2 garlic cloves, sliced;
1 fresh ripe skinless tomato, diced (or 1 tablespoons of tomato paste);
50 ml / 1 ¾ fl oz of white wine;
400g / 14 ¼ oz of frozen green peas (around 1 small bag);
Boiling water;
2 large eggs of good quality;
Fresh coriander, coarsely chopped;
Fresh mint, coarsely chopped (optional);
Lemon juice;
Bread leftovers (optional).
METHOD:
Wash green peas, drain and reserve;
In a saucepan or a small pot, heat olive oil and sauté chorizo slices until light brown. Remove half of it from the saucepan and reserve it for the final garnish;
On medium heat, add onion and garlic and sauté until soft;
Add bay leaf, paprika, chili, salt and sauté 2 or 3 minutes more;
Add white wine and tomato or tomato paste and stir to avoid caching on the bottom. Let it cook for 5 minutes more on medium to low heat;
Add green peas, stir well and put the lid on the saucepan. Let it cook on low heat for 5 minutes without adding water, allowing the peas to absorb the previous ingredient flavors;
Add boiling water enough to cover very well all the stew and bring it to a boil. Cook for 20 minutes on medium to low heat. Check the seasoning, adding a pinch more of salt if necessary;
Stir one or two times to ensure the stew is not catching on the bottom. Make sure the stew is always covered with liquid, adding more water if necessary;
Break the eggs over the peas, very gently, and let them poach;
Turn down the heat when the egg yolks are slightly runny or reach your taste;
Garnish with the reserved chorizo slices and mentioned fresh herbs;
Drizzle with a few drops of lemon juice;
Slice thinly bread leftovers and cover the bottom of each plate before serving the stew. I usually cook it with a bit more water just to soak this bread slices.
In a saucepan or a small pot, heat olive oil and sauté chorizo slices until light brown. Remove half of it from the saucepan and reserve it for the final garnish;
On medium heat, add onion and garlic and sauté until soft;
Add bay leaf, paprika, chili, salt and sauté 2 or 3 minutes more;
Add white wine and tomato or tomato paste and stir to avoid caching on the bottom. Let it cook for 5 minutes more on medium to low heat;
Add green peas, stir well and put the lid on the saucepan. Let it cook on low heat for 5 minutes without adding water, allowing the peas to absorb the previous ingredient flavors;
Add boiling water enough to cover very well all the stew and bring it to a boil. Cook for 20 minutes on medium to low heat. Check the seasoning, adding a pinch more of salt if necessary;
Stir one or two times to ensure the stew is not catching on the bottom. Make sure the stew is always covered with liquid, adding more water if necessary;
Break the eggs over the peas, very gently, and let them poach;
Turn down the heat when the egg yolks are slightly runny or reach your taste;
Garnish with the reserved chorizo slices and mentioned fresh herbs;
Drizzle with a few drops of lemon juice;
Slice thinly bread leftovers and cover the bottom of each plate before serving the stew. I usually cook it with a bit more water just to soak this bread slices.
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