Portuguese spring peas

October 9, 2014 (Last Updated: January 11, 2019)

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.



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