Portuguese Eggs with Chorizo & Peas

This makes a lovely light lunch. Telling the boy he is getting eggs and peas for lunch won’t go down that well. Letting him know a Portuguese dish is on its way works better.

50g cooking Chorizo

2tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

400g peas

1tbsp chopped parsley

2 large free range organic eggs

A little paprika (the sweet kind)

Salt

It’s too late for fresh peas but frozen are good, as long as they are defrosted first. The eggs need to be free range organic. Unfortunately free range on its own just means “brought up in a shed”.  If your chorizo is whole, peel the skin off and slice it up into coins and then halve them.

Heat the oil and gently cook the onions until soft and golden. Add the chorizo and garlic. The chorizo should leach a lot more oil which will turn the entire pan orange, from all the paprika. After a few more minutes, add the peas and salt to taste.

Add a cup of hot water and let it simmer for 10 minutes. Give the bottom of the pan a good scrape so all the sticky goodness joins the broth. When this has almost evaporated make two hollows in the mixture and crack an egg into each one.  Cover the pan to raise the heat and check every few minutes. The boy likes his yolks runny but the whites completely cooked through.

When it’s ready sprinkle the eggs with the paprika and a little more salt. Serve with bread rolls for dipping. I tell the boy it is Ovos Com Ervilhas.