The traditional Portuguese dish inspires this one-pan peas and eggs recipe. This recipe is a delicious combination of poached eggs, chorizo, and peas that you can eat for brunch, lunch, or dinner. Serve this dish with toasted bread, and everyone will love it!
Why you will love this recipe
- This one-pan peas and eggs is easy to make and uses simple ingredients.
- It’s vegetarian-friendly if you replace the regular chorizo with vegan chorizo (which you can find in a specialized supermarket).
- It’s comforting and delicious.
Ingredients for this recipe
Olive oil: Use extra virgin olive oil.
Garlic and onion: Adds great flavor.
Peas: We’ve used frozen peas.
Eggs: Use 4 eggs at room temperature.
Chorizo: Cut into slices.
Tomato puree: Use your favorite brand.
Water: Boiled.
Bay leaf: Adds extra flavor.
Seasoning: A combination of salt and black pepper.
Parsley: Chopped to garnish on top.
Bread: Sliced toasted bread to serve.
How to make one-pan peas and eggs
Saute:
Heat a large pan over medium heat and drizzle the olive oil.
When hot, add the garlic, onion, and bay leaf, and saute for 2 minutes or until soft.
Add the sliced chorizo and saute for 3 minutes.
Add tomato puree, peas, and season:
Then, add the tomato puree and stir to combine.
Add the peas, water, salt, and black pepper, and cook for 5 minutes. Stir occasionally to prevent burning.
Add the eggs:
Make wells and crack the eggs into each well.
Cover the pan and cook on low heat for 5 to 8 minutes or until the eggs are just set.
Garnish with parsley and serve:
Add chopped parsley on top to garnish, and serve immediately.
Tips for making perfect peas and eggs
Use a large pan: Use a large pan to ensure you have room to poach all the eggs.
Don’t wait too long: This dish is best when served warm! Ensure you have everything ready to eat right after you remove it from the stove.
Peas’ cooking time: Peas cooking time depends on the brand/type you’re using. Check the package instructions for a more accurate cooking time.
Keep an eye on the eggs: Don’t let the eggs cook for too long. Otherwise, they will overcook. The yolks can be runnier or mostly cooked through, you decide! Ensure you keep an eye on them and cook to your liking.
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One-pan Peas and Eggs
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 bay leaf
- 1 chorizo sliced
- 1/2 cup tomato puree 120 ml
- 1 lb 2oz of frozen peas 500 g
- 1 1/2 cups boiled water 360 ml
- salt to taste
- black pepper to taste
- 4 eggs at room temperature
- chopped parsley to garnish optional
- sliced toasted bread to serve
Instructions
- Heat a large pan over medium heat and drizzle the olive oil.
- When hot, add the garlic, onion, and bay leaf, and saute for 2 minutes or until soft.
- Add the sliced chorizo and saute for 3 minutes.
- Then, add the tomato puree and stir to combine.
- Add the peas, water, salt, and black pepper, and cook for 5 minutes. Stir occasionally to prevent burning.
- Make wells and crack the eggs into each well.
- Cover the pan and cook on low heat for 5 to 8 minutes or until the eggs are just set.
- Add chopped parsley on top to garnish, and serve immediately.