• Portuguese spring peas

    By Mimi Jardim Serves: 6
    Cooking Time: 20 minutes


    • 10ml (2 tsp) olive oil
    • 1 chorizo, sliced
    • 6 bacon rashers, chopped
    • 1 onion, peeled and chopped
    • 3 garlic cloves, peeled and chopped
    • 500g frozen peas, rinsed
    • 125ml (1 cup) water
    • 5ml (1 tsp) paprika + extra, to garnish
    • salt and freshly ground black pepper, to taste
    • 15ml (1 tbsp) sugar
    • small handful fresh coriander, to taste
    • 2 spring onions, kept whole
    • 4 eggs



    Heat the oil in a large saucepan over medium heat and sauté the chorizo and bacon until crispy. Add the onion and garlic and cook until the onion is soft, about 5 minutes. Add the rinsed peas and the water, followed by the paprika, salt and pepper, sugar, coriander and spring onions. Cover and simmer until cooked, about 10 minutes.


    Using a spoon, make four wells in the cooked peas and carefully crack an egg into each well. Cover and cook until the eggs are done to your liking, 3 – 4 minutes. Sprinkle with paprika before serving.

    Cook’s tip: Substitute the peas for broad beans for variation.