Portuguese Stewed Peas with Eggs
This cozy Portuguese stewed peas recipe (ervilhas guisadas) is made with chouriço, onions, garlic, white wine, and a rich, saucy broth for a simple, hearty comfort food ready to eat in about 30 minutes!
Equipment
- 1 Large Pot or Dutch Oven
Ingredients
- Olive oil for cooking
- 1 onion chopped
- 2 garlic cloves minced
- 1 whole chouriço sliced
- 1 Tablespoon tomato paste
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 1-2 teaspoons pimenta moída to taste
- 4 cups green peas fresh or frozen
- 1 bay leaf
- ¼ cup dry white wine
- 2½-3 cups chicken broth
- Salt to taste
- Black pepper to taste
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat.Olive oil
- Add the onion and garlic, and cook until soft and fragrant, 2-3 minutes.1 onion, 2 garlic cloves
- Stir in the sliced chouriço, and cook for a few minutes until lightly browned and the oils release.1 whole chouriço
- Add the tomato paste, paprika, smoked paprika, and pimenta moída. Stir well to coat everything evenly.1 Tablespoon tomato paste, 1 teaspoon paprika, ½ teaspoon smoked paprika, 1-2 teaspoons pimenta moída
- Add the peas, bay leaf, white wine, chicken broth, salt, and pepper.4 cups green peas, ¼ cup dry white wine, 2½-3 cups chicken broth, 1 bay leaf, Salt, Black pepper
- Bring to a gentle simmer, then reduce the heat and cook uncovered for 20-25 minutes, until the peas are tender and the broth becomes rich and saucy.
- Taste and adjust seasoning as needed.
- Serve hot with crusty bread. Optional: Poach eggs directly in the stew before serving for a more traditional finish.
Notes
Storage: Store leftovers in an airtight container in teh fridge for 2-3 days, or freeze for up to 2 months. Thaw in the fridge overnight, and reheat in a pot on the stovetop, over medium-low heat, adding a splash of broth as needed.
