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While Maria and I were living in Funchal, Madeira, we became friends with a wonderful local couple, Balduino and Felicidade. They invited us to their home often, where we usually had an early brunch and then set out to explore the island, usually by car and sometimes by scooter. After a while this became a wonderful routine and it was Balduino’s pride (and our enjoyment) to prepare a different variation of “Portuguese Eggs” each time we met at his house. Over time, we were able to enjoy this dish with squid, octopus, lobster, shrimp, espada (the most popular local fish), chorizo, ham and different greens and herbs. He sometimes sprinkled grated local cheese on top of the eggs before baking, but he never included the more common ricotta cheese. Always accompanied by hearty, home-baked bread and local wine, it was the perfect delicious and fortifying meal to keep us going for hours on our expeditions around the island 🙂
(To be truthful, sometimes we replaced the tours with more wine and a bottle of port and just talked about past and future island-explorations).
Let me say here that Madeira is one of the most beautiful places Maria and I had the luck and privilege to live together 🙂
Here now is today’s version of “Portuguese Eggs” in memory of great friendship, great places to live, happier times and the great love of my life, Maria, who passed away exactly 3 years ago.
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Love ……….
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Portuguese Eggs
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Portuguese Eggs
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Portuguese Eggs
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Portuguese Eggs
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Portuguese Eggs
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- tomatoes, potato, shrimp, onion, peas, basil
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- peel, dice and simmer 1 large potato in salted water until soft but not falling apart, drain
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- slice one medium onion, saute in 1 tblsp olive oil until translucent
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- add 2 lbs halved tomatoes, season with salt and cayenne papper, broil until starting to caramelize
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- add 2 cup water and 1 tsp garlic paste, simmer until tomatoes have broken down and a sauce has developed, about 20 minutes (add more water if sauce becomes too thick)
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- add potatoes, simmer 5 minutes
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- season 10 oz shrimp with fresh-ground black pepper, kosher salt, garlic paste and olive oil (if you prefer, remove the tails before adding them to the stew)
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- add the shrimp and 3 oz green peas to the tomatoes, mix, check/adjust seasoning
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- add whole eggs to the stew, sprinkle eggs with kosher salt, simmer slowly until eggs are cooked the way you like them; if you like your eggs more cooked than I do, put them under the broiler for a couple of minutes, ; to serve, sprinkle with herbs of your choice; serves 4 or 5
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- meanwhile, cut 2 pretzel-rolls into halves
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- brush with garlic paste
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- grill rolls until golden
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- Portuguese Eggs
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- Portuguese Eggs
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- to serve, place bread on bottom of serving dish, top with portuguese eggs
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- Portuguese Eggs
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- Portuguese Eggs
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- Portuguese Eggs
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- Portuguese Eggs
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- Portuguese Eggs
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