Peas with eggs

Peas with eggs

Ervilhas com ovos

Steven Joyce

This is a great last-minute supper, or a good solo lunch. I usually have the ingredients for a vegetarian version of this in the cupboard and freezer. In fact, it’s such a tasty, easy meal-for-one, that when eating alone, I have been known to eat it straight from the pan.

For vegetarians, replace the meat with a teaspoonful of sweet or hot smoked paprika, which nicely replicates the smoky spiciness of chouriço (chorizo) sausage.


Quantity Ingredient
olive oil, for cooking
1 onion, finely chopped
pinch salt
1 garlic clove, finely chopped
150g smoked ham or bacon from a whole piece, finely diced, or dried chourico sausage, peeled if skin-on and finely diced, (optional)
100ml white wine
1 bay leaf
200ml passata or blitzed canned tomatoes
200ml hot water
pinch freshly ground black pepper
pinch soft brown sugar
400g frozen peas
4 eggs
1 tablespoon finely chopped coriander leaves
1 tablespoon finely chopped flat-leaf parsley
crusty bread, to serve


  1. Set a wide, lidded pan over a medium heat and add a splash of olive oil. Once hot, add the onion and salt and cook for about 5 minutes, until beginning to soften. Add the chopped garlic and, if using, the finely diced meat. Cook for 2–3 minutes, stirring all the time. Next, add the wine and let it bubble merrily for a couple of minutes, then add the bay leaf, passata, hot water, pepper and brown sugar. When the mixture begins to simmer, add the peas, and cook until simmering again. Taste to see if the dish needs more seasoning – if using cured meat, you probably won’t need more salt.
  2. Make 4 wells in the mixture and break an egg into each one, then cover the pan and let the eggs poach for 3–4 minutes, depending on how firm you like your yolks.
  3. Remove from the heat and serve sprinkled with the coriander and parsley, with plenty of crusty bread to dip in the yolks and mop up the juices.
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