Ingredients
- 1 kg green peas, frozen
- 150 g onion
- 3 cloves of garlic
- 10 g olive oil
- 100 g chorizo
- 400 g tomato puree
- 400 ml water
- salt, pepper to taste
- 6 eggs
- 10 g cilantro
Preparation
1. Remove the frozen green peas from the freezer, wash them under cold water.
2. Peel onion and garlic, finely cut and add to the pot together with the olive oil.
3. Cut the chorizo in slices and add to the pot. Heat the pot on the highest level up to the roasting window.
4. Open lid and stir, add tomato puree and bring back to boil while stirring for a while. Close the lid until the turning point is reached.
5. Add water, frozen peas, season with salt and pepper. Stir and cover with the Secuquick softline and close. Heat on the highest level up the soft window, switch to a low level and cook for approx. 8 minutes in the soft area.
6. At the end of the cooking time, place the pot on inverted lid and allow to depressurize by itself. Open Secuquick, taste the stew for salt and pepper, adding if needed.
7. Make 6 wells with the help of a spoon and crack the eggs into each well. Cover with lid and cook on low heat for 4 minutes for a soft yolk or 6 minutes until eggs are just set. Add chopped cilantro on top to garnish, and serve immediately.
Tip
- The traditional Portuguese dish inspires this one-pan peas and eggs recipe. This recipe is a delicious combination of poached eggs, chorizo, and peas that you can eat for brunch, lunch or dinner. Serve this dish with toasted bread, and everyone will love it!
- Don’t let the eggs cook for too long. Otherwise, they will overcook. The yolks can be runnier or mostly cooked through, you decide! Ensure you keep an eye on them and cook to your liking.
This recipe has been tested and approved by AMC.
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