clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ervilhas Guisadas


  • Butter – 2 TB
  • Onions – 1/2 cup finely chopped
  • Chicken Stock – 3/4 C (or use water)
  • Green Peas – 3 Cups, cooked
  • Parsley – 1/4 cup, finely chopped
  • Cilantro – 1/4 cup, finely chopped
  • Sugar – 1/2 tsp
  • Salt – to taste
  • Black Pepper – Freshly ground, to taste
  • Chorizo or Sausisson Sec (opt) – 4 oz., cut into 1/4 inch slices
  • Eggs – 4 or more…


  1. In a heavy 10-inch skillet or shallow flameproof casserole, melt the butter over moderate heat. When the foam has almost subsided, add the onions and, stirring frequently, cook for 8-10 minutes, or until they are lightly colored. Stir in the stock, freshly cooked peas, parsley, coriander, sugar, 1⁄4 teaspoon of salt and a few grindings of pepper, and overlap the sausage slices around the edge of the skillet. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 5 minutes.
  2. Break 1 egg into a saucer and, holding the dish close to the pan, slide the egg on top of the peas. One at a time, slide the other eggs into the pan, keeping them well apart. Sprinkle them lightly with salt and pepper. Cover the skillet and cook for 3 or 4 minutes until the egg yolks are covered with an opaque film and the whites are set. Serve at once, directly from the skillet.


  • Not Included in Large Real Food Boxes: Butter (only in 3-5 person boxes), Chicken stock, Sugar, Salt, Pepper