Portuguese Peas and Eggs

Normally at dinnertime I don't like eggs to be the main thing that I am eating. I love them in my dinner, just not as the focal point. For example, I wouldn't want to eat just eggs and bacon, or an omelet for dinner, but toss a fried egg on top of a burger, or crack a few eggs into a stir fry, and i'm all over it! This meal however, changed my whole perspective on eggs for dinner. I wasn't super excited for it, because of my weird eggs-for-dinner hang up, but it was one of the most satisfying dinners I have had in a long time.
Crack your eggs into separate containers first to help speed up the process later. it will also prevent you from breaking yolks or getting shells into the pot. Some chorizo and onions in the pot to brown. Add garlic and then crushed tomatoes. Simmer for a bit before adding the peas and herbs. Then just gently drop in the eggs. After covering for 6 minutes. So good! deep delicious flavors after only about a half hour. These are some eggs for dinner that I can get on board with!

Portuguese Peas and Eggs

For:  3 People

  • 1 Onion (diced)
  • 1/2 Pound Smoked Chorizo
  • 2 Cloves Garlic
  • 28 Ounces Canned Crushed Tomato
  • 2 Teaspoons Paprika
  • 1 Splash Red Wine
  • 1/2 Cup Fresh Peas
  • 2 Tablespoons Chopped Chives
  • 2 Tablespoons Chopped Parsley
  • 6 Eggs


  1. Chorizo and onions in a hot pan until browned up nice, add in garlic and cook 1 minute. Add crushed tomatoes, paprika, and a splash of red wine and simmer for 15 minutes. Toss in fresh peas, chives, and parsley. bring to slight simmer and gently ease the eggs in. You should crack all your eggs into separate containers first, then pour them one by one over the simmering tomato sauce. Cover and let simmer about 6 minutes for a runny yolk. Serve with a crusty bread.