Portuguese peas and eggs — ervilhas com ovos is a beloved Portuguese side dish that shines at spring gatherings and holiday tables. Bright green peas are warmed in savory bacon fat with sweet onions, finished with diced tomato and salty bacon bits, then topped with gently poached eggs whose runny yolks enrich the peas. The result is simple, rustic, and elegant enough for special occasions yet easy enough for a weeknight.
This traditional recipe is common in Portuguese homes during spring and at Easter, when fresh or tender peas are plentiful. It’s quick to prepare: while the bacon crisps, the onions soften and the eggs poach. Once everything is ready, assembly is immediate and satisfying. The combination of textures — crisp, tender, and silky — and the balanced flavors make ervilhas com ovos a standout side that also works as a light main course with crusty bread.
LC Note — Where There’s Smoke, There’s Sausage
For a deeper, smoky character, substitute part of the bacon with Portuguese chouriço (or another smoked sausage). Reduce the bacon to 3 ounces and add 3 ounces of diced chouriço for an earthier, spicier profile. This variation keeps the dish authentic while adding depth and color.
Portuguese Peas and Eggs (Ervilhas com Ovos)
Frank Alexandre
Sides
Portuguese
4 servings
347 kcal
20 minutes
20 minutes
Ingredients
- 6 ounces thick-cut slab bacon, sliced crosswise into 1/4-inch pieces (see LC note for sausage option)
- 1 yellow onion, diced
- 1 tablespoon white vinegar (for poaching the eggs)
- 4 to 6 large eggs, depending on how many eggs per serving you prefer
- 3 cups (about 1 pound) frozen baby peas, thawed
- 1 medium tomato, seeded and diced
- Coarse salt, to taste
- Ground white pepper, to taste (black pepper may be used if preferred)
- 1 tablespoon minced parsley, for garnish
Instructions
-
In a large skillet set over medium heat, sauté the bacon pieces until they are crisp-chewy, about 5 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain. Leave the rendered fat in the skillet.
-
Reduce the heat to low and add the diced onion to the skillet. Sauté slowly in the bacon fat until the onion is golden and soft, about 8–10 minutes. Stir occasionally so the onion becomes glossy and sweet but not burned.
-
While the onions cook, poach the eggs. Fill a deep skillet or shallow pan with about 3 inches of water and bring it to a bare simmer over medium heat. Stir in the white vinegar. Crack each egg into a small cup and gently slide it into the simmering water. Poach eggs to your preferred doneness, about 3–4 minutes for a runny yolk. Remove with a slotted spoon, trim any stray whites, and keep warm.
-
Add the thawed peas to the skillet with the onions and toss until heated through. Stir in the diced tomato and the reserved bacon bits. Season with coarse salt and ground white pepper to taste. Heat briefly just until everything is well combined and warmed.
-
To serve, transfer the pea mixture to a warmed serving bowl. Make shallow wells in the peas for each poached egg, gently nestle the eggs into the wells, and sprinkle minced parsley over the top. Invite guests to scoop peas onto their plates and top each portion with a poached egg so the yolk runs over the warm peas.
An LC Original
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
Tried this recipe?
Share your results and any variations you enjoyed.
Chef tips: use frozen peas for convenience and consistent color; thaw them before adding so they warm evenly. When poaching eggs, the vinegar helps the whites set more neatly, but a small amount is sufficient to avoid affecting flavor. If you prefer a vegetarian version, omit the bacon and finish with a drizzle of good olive oil and a pinch of smoked paprika for a similar savory note.