Stewed Peas & Eggs - Griséus Com Ovos

Posted on February 11, 2008
Filed Under Food

It feels like forever since I was in the kitchen. Taking time off after the holidays was nice, but there’s something to be said about the joy of banging around some pots and pans.

Over the last few days I’ve had an old Algarvian recipe stuck in my mind, so I must be longing for the old days of Griséus Com Ovos – Stewed Peas and Eggs. Yes, I know it sounds like a strange combination, but they’re very tasty and if you happen to be on an “all protein diet”, these little green morsels are a great.

Stewed Peas and Eggs

So I’m not blamed for anyone speaking bad Portuguese, I should explain the word “Griséus”, is Algarvian slang for peas. The proper word for peas is “Ervilhas”. Now you know, so, don’t be looking for “Griséus” in any dictionary, or calling them that outside of the Algarve, because you will get strange looks. But this is the name of the dish I grew up with, and calling it anything else just wouldn’t be the same. So, “Griséus Com Ovos” it is!

Stewed Peas & Eggs
Source - Mom | Serves 4
Difficulty: Easy

1k fresh or frozen peas
1 med. onion, chopped
2 slices of lean bacon or toucinho
25g Portuguese chorico, sliced
3Tbsp. Olive oil
4-6 med. Eggs - preferably grain fed
12 Full stems of cilantro - leaves and stems
1/2Lt. Water
Pinch of sugar
Salt & Pepper to taste

In a deep bottom sauce pan, heat olive oil and sautee onion briefly then add bacon, chorico and cilantro, until onion is transparent and bacon and chorico falvours become aromatics. The flavours in this dish are subtle and come alive with slow cooking, so keep at a medium temperature.

Add fresh or defrosted peas and mix well, add water, sugar, salt and pepper and cook on low heat for 20-30 minutes, check peas for tenderness. Frozen peas can take up to 40-45 minutes, keep an eye on peas and water level.

When peas are done they will be a bit wrinkled, tender and in a stew like consistency. You want the peas to be whole and tender not in a mushy paste. If you find peas are too dry add some extra water and let cook for a few more minutes. At this stage you can take a taste and add more cilantro for extra flavour, if you like.*Note: some peas are very sweet, and may require you to add more salt to bring out the flavours of the dish, I still recommend a small pinch of sugar to get the flavours right, but then use salt to balance the taste.

When peas are cooked and look like stew, crack one egg at a time and nestle between peas to poach, do one egg at a time and leave a little room between each. You can use 4 or more eggs depending on your preference, size of pan and how many people are eating - generally add one egg per person. When eggs are comfortably resting in peas, place lid on pan and cook for another 10-15 minutes on a low temperature until eggs are firm.*Note: I cook the eggs completely through so the yokes are solid and won’t run into the peas, if you like your egg yolks a bit softer, by all means cook them as you like, just make certain the egg whites are well poached before serving.

Once the eggs are firm and cooked through, the dish is ready. Serve Griséus Com Ovos in a soup type dish, with a spoon, and don’t forget a nice glass of wine.

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The flavours in this dish really benefit from slow cooking, so don’t rush it. This is a simple but different dish, once considered peasant food but now has “comfort food” written all over it. You might want to have some crusty bread close by to enjoy with the hot chorico.

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