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    December 9, 2022

    One-pan Peas and Eggs

    Jump to Recipe

    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!

    one pan with peas, eggs, chorizo, coriander on top and toasted bread on the side.

    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.
    a pan with eggs, sliced chorizo, peas, coriander to garnish and toasted bread on the side

    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.

    one-skillet with eggs, peas, chorizo and coriander on top

    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.

    close-up of eggs, peas, chorizo and coriander

    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.

    a pan served with peas, eggs, sliced chorizo, coriander and sliced toasted bread served on the side

    More comforting recipes

    • Mushroom Bourguignon
    • Baked Feta Pasta
    • Lentil Shepherd's Pie
    one pan with eggs, peas, chorizo, and coriander on top

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
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    one pan with peas, eggs, chorizo, coriander on top and toasted bread on the side.

    One-pan Peas and Eggs

    • Author: Rita
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Total Time: 30 minutes
    • Yield: 2 servings 1x
    • Category: Main
    • Method: Cook
    • Cuisine: Portuguese
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    Description

    The traditional Portuguese dish inspires this one-skillet peas and eggs recipe. Serve with toasted bread, and everyone will love it! You can eat this dish for brunch, lunch, or dinner.


    Ingredients

    Scale
    • 2 tbsp olive oil
    • 1 small onion, chopped
    • 3 garlic cloves, minced
    • 1 bay leaf
    • 1 chorizo, sliced
    • ½ cup tomato puree ( 120 ml)
    • 1lb 2oz of frozen peas (500 g)
    • 1 ½ 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

    1. Heat a large pan over medium heat and drizzle the olive oil.
    2. When hot, add the garlic, onion, and bay leaf, and saute for 2 minutes or until soft.
    3. Add the sliced chorizo and saute for 3 minutes.
    4. Then, add the tomato puree and stir to combine.
    5. Add the peas, water, salt, and black pepper, and cook for 5 minutes. Stir occasionally to prevent burning.
    6. Make wells and crack the eggs into each well.
    7. Cover the pan and cook on low heat for 5 to 8 minutes or until the eggs are just set.
    8. Add chopped parsley on top to garnish, and serve immediately.

    Notes

    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.

    Keywords: one-skillet peas and eggs, peas and eggs recipe

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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