Thursday, January 10, 2013

Eggs and Peas - Portuguese Style

Eggs Eggs Eggs

We got 'em coming out of our ears.  Four eggs a day, but only two people.  Even if you love eggs, that's to many eggs.  And the usual tends to get old after a while.  So, what to do?

Encouraged by my daughters various challenges, I decided to cook what we had.  Well, we have eggs.  And lately I have been enjoying, time to google peas and eggs.

Up popped this recipe for Portuguese Eggs and Peas.  Why not.

I of course made a few changes....


4 eggs
1/2 medium union, fine diced
1 carrot, diced fat
2 cloves garlic, minced
8 ounce of mushrooms, diced
1 14 oz can diced tomato
1 cup chicken stock
12 oz frozen peas

Saute onion, carrot, mushrooms and garlic till onions are translucent
Add stock and can of tomatoes (with juice)
When boiling, add peas
When boiling, lower heat to low-medium
Add eggs, cover
When cooked, eat!

Now this is often made with a little spicyness - sounds like a great place for some Chip Magnet Salsa!  If you used Ghoulicious, you would not need to add garlic to the recipe.

I served with hashbrowns.  I am sure it would be great with fresh peas and tomatoes, but it is January in Wisconsin after all...

Next time we make it I will likely fry the eggs in a separate pan.  They really don't pick up anything from the dish flavor wise, and it is hard to cook them to the consistency you want.

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