Portuguese Eggs in Purgatory

A traditional Portuguese dish eaten at home, and great for clearing any leftover vegetables in the fridge.

Recipe By: Alia (https://cookbuzz.com/kitchen/382)
Serves 2 Prep: 5 min Cook: 20 min

Ingredients

Olive oil 4-5 tbsp
Chorizo 120-150g
Onion (medium) 1
Garlic 1 clove
Bay leaves 2
Salt & pepper as required
Tomato puree 3-4 tbsp
Peri peri sauce 1 tbsp
Wine (white or red) 1/3 cup
Frozen green peas 1/3 cup
Frozen vegetables 1/3 cup
Tomato (medium) 1
Eggs 4

Method

1
Here are the ingredients. Any frozen vegetables together with the peas is fine. You can add fresh vegetables but put them in earlier than the frozen ones.
2
Put the oil in a frying pan and fry the chorizo sliced 1-2mm thick on medium heat. Add the finely chopped onion and garlic.
3
Stir fry well then add the bay leaves, tomato puree, peri peri sauce and wine. Simmer on medium heat. Season to taste with salt & pepper when the sauce is reduced.
4
Add the frozen peas and vegetables and diced tomatoes. Put the lid on and simmer for 10-15 minutes.
5
Remove the bay leaves and turn the heat down to low. Make hollows for the eggs in the sauce. Crack an egg into each hollow.
6
Put the lid on and simmer for 4 minutes. When the eggs are cooked to your liking, transfer to the dining table and serve with sliced baguette or your favourite bread.

Tips & Note

At Step 3, if you don't have peri peri sauce, use a tomato based hot sauce that you have at home. At Step 4, add a touch more wine if the sauce is too reduced.

Portuguese Eggs in Purgatory

A traditional Portuguese dish eaten at home, and great for clearing any leftover vegetables in the fridge.

Recipe By: Alia (https://cookbuzz.com/kitchen/382)

Serves 2

Prep: 5 min

Cook: 20 min

Ingredients

Olive oil 4-5 tbsp
Chorizo 120-150g
Onion (medium) 1
Garlic 1 clove
Bay leaves 2
Salt & pepper as required
Tomato puree 3-4 tbsp
Peri peri sauce 1 tbsp
Wine (white or red) 1/3 cup
Frozen green peas 1/3 cup
Frozen vegetables 1/3 cup
Tomato (medium) 1
Eggs 4

Portuguese Eggs in Purgatory

Recipe ID :2103 Posted on 04 OCT 2016

Serves 2

Prep 5min
Cook 20min
views 3,643
printed 2

saved 2

A traditional Portuguese dish eaten at home, and great for clearing any leftover vegetables in the fridge.

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Ingredients

Print Ingredients Email Ingredients
4-5 tbsp
120-150g
1
1 clove
2
as required
3-4 tbsp
1 tbsp
1/3 cup
1/3 cup
1/3 cup
1
4

Method

Prep
5min
Cook
20min
1
Here are the ingredients. Any frozen vegetables together with the peas is fine. You can add fresh vegetables but put them in earlier than the frozen ones.
2
Put the oil in a frying pan and fry the chorizo sliced 1-2mm thick on medium heat. Add the finely chopped onion and garlic.
3
Stir fry well then add the bay leaves, tomato puree, peri peri sauce and wine. Simmer on medium heat. Season to taste with salt & pepper when the sauce is reduced.
4
Add the frozen peas and vegetables and diced tomatoes. Put the lid on and simmer for 10-15 minutes.
5
Remove the bay leaves and turn the heat down to low. Make hollows for the eggs in the sauce. Crack an egg into each hollow.
6
Put the lid on and simmer for 4 minutes. When the eggs are cooked to your liking, transfer to the dining table and serve with sliced baguette or your favourite bread.

Tips & Note

At Step 3, if you don't have peri peri sauce, use a tomato based hot sauce that you have at home. At Step 4, add a touch more wine if the sauce is too reduced.

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