If you’re not coming to Portugal for a sumptuous food tour, then follow our recipe for a taste of Portuguese cuisine at home!
The use of greens are the epitome of peasant food. They became a Portuguese staple because in this climate they grow like, well, weeds! If there isn’t a small plot of land for such things, they are still inexpensive to grab from the local store. These healthy vegetables are also filling enough that you can have a bowl of caldo verde, esparragado or ervilhas com ovos Escalfados with a bite of meat or a hunk of crusty bread and still have a delicious balanced meal.
As savory dishes go, I find the egg to be an afterthought, an addition, not the center of attention that they often are in American cuisine. When it comes to ervilhas com ovos escalfados, or peas with poached eggs, that is definitely not the case. If there were no eggs in this dish, it’d just be a bowl of peas…
Ervilhas com ovos come in many ways depending on the region. Some recipes include bacon while others stick to smoky Portuguese chouriço. One way may call for white wine, while another requires a red. The biggest difference I’ve found is between the saucy and dry versions of this dish. I personally can’t fathom ervilhas com ovos without the hearty sauce at the bottom of the bowl that’s best when sopped up with warm crusty Portuguese bread.