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Snow Peas with Chorizo and Eggs


© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


Vitamin C rich, sweet snow peas add flavour and texture to many dishes, from quick stir-fries to salads and soups. Snow peas can be eaten raw or cooked. However, blanching snow peas will reduce the fibrousness of the edges of snow peas, and boost sweetness and brighten colour. Ready in 20 minutes, this is a light yet flavourful dinner you won't be able to resist.
Tellicherry and regular black pepper come from the same vine, but they are larger than regular black peppercorns. Unlike other black peppers, the Tellicherry is not immature but ripely picked. That's why Tellicherry peppercorns are more pungent and provide an increased complex flavor with added woodsy and citrus notes. It is considered one of the best pepper varieties in the world. Use these peppercorns to season meats, poultry, seafood, sauces, vegetables and desserts.

 
  • 300 g Snow peas, trimmed
  • 50 ml Extra-virgin olive oil
  • 1 tbsp Red wine vinegar
  • 1/2 tbsp Anchoy paste
  • Tellicherry black peppercorns, crushed
  • 3-4 Boiled eggs
  • 150 g Chorizo, sliced
  • 1 tbsp Olive oil for frying the chorizo
  • Smoked paprika
  • Flat parsley, finely chopped
  1. Cook the snow peas in a pot of boiling salted water for 45-60 seconds. Drain and refresh under cold running water and drain again.
  2. Whisk the olive oil, vinegar and anchovy paste together until smooth. Season with crushed Tellicherry black pepper. Toss the snow peas with the dressing.
  3. Cook the eggs in a pan of simmering water to your liking. Mine took 6 minutes. Drain, then rinse under cold running water to cool. Peel and halve.
  4. Heat a tablespoon of olive oil in a pan over a medium heat and fry the chorizo for 2-3 minutes until golden brown.
  5. Spoon the snow peas onto two plates and top with the chorizo and eggs. Sprinkle with the paprika, parsley and drizzle some oil you cooked chorizo over.

© 2023 | http://angiesrecipes.blogspot.com



© 2023 | http://angiesrecipes.blogspot.com





© 2023 | http://angiesrecipes.blogspot.com


32 comments:

Anonymous 4/2/23 21:13

Sometimes a light dinner is just what you need. Looks wonderful

[Reply]
Cooking Julia 4/2/23 22:09

Your dish looks very good!

[Reply]
DeniseinVA 4/2/23 22:27

I do like the sound of this salad, and the vegetables look so bright and cheerful!

[Reply]
Brian 5/2/23 00:45

You sure do have beautiful presentations, yum.

[Reply]
Balvinder 5/2/23 01:27

Wow, this looks delish. I buy snow peas every week. So this is going to be my dinner some day next week.

[Reply]
Margaret D 5/2/23 05:00

Looks very good. Haven't seen any snow peas at the supermarket, must look harder.

[Reply]
roentare 5/2/23 08:14

Looks so yummy to indulge for a healthy meal

[Reply]
Lola Martínez 5/2/23 08:35

El plato me parece perfecto a excepción de la pimienta que se la pondré menos picante. Es bonito hasta de color.
un beso.

[Reply]
DEZMOND 5/2/23 13:13

Looks lecker minus the wurst naturlich.

[Reply]
Tom 5/2/23 13:20

...a gorgeous dish.

[Reply]
Rose world 5/2/23 14:05

I have never take raw snow peas before. Your salad looked great.

[Reply]
thepaintedapron.com 5/2/23 16:38

I love snow peas, this is a lovely combination. I'll be looking for Tellicherry pepper, sounds wonderful~

[Reply]
Bill 5/2/23 21:26

A wonderful dish indeed!

[Reply]
Muriel de PETITES MARMITES ET COMPAGNIE 5/2/23 22:34

Cette salade colorée m'a l'air très savoureuse

[Reply]
My name is Erika. 5/2/23 23:59

That salad looks delicious. I can taste it too, especially the crunch of those snow peas. Happy new week Angie. hugs-Erika

[Reply]
Hannah 6/2/23 01:27

Brilliant pairing! I actually snow peas on hand right now and might just try this idea. The tellicherry peppercorns put it over the top.

[Reply]
foodtravelandwine 6/2/23 02:05

It looks like a great dish for breakfast!.....Abrazotes, Marcela

[Reply]
Eva Taylor 6/2/23 06:23

Simple but so flavourful, looks like a perfect meal for a hot summer’s day. Definitely a keeper.

[Reply]
Happy Retiree's Kitchen 6/2/23 10:20

Angie your salad has such an amazing combination of flavours. I've added Tellicherry pepper and anchovy paste to my shopping list.Hope I can find them.

[Reply]
Rainbow Evening 6/2/23 12:07

love the combines.....
thank you for sharing

[Reply]
Nancy Chan 6/2/23 13:56

Look delicious and healthy meal.

[Reply]
Anonymous 6/2/23 16:29

What an amazing salad! I love chorizo. And eggs, for that matter.

[Reply]
Ben | Havocinthekitchen 6/2/23 20:19

Beautiful and elegant dish with a restaurant-worthy presentation; great flavours and texture, too!

[Reply]
paola 8/2/23 12:06


I really like this recipe, almost tonight I try to replicate it, if I find all the ingredients

[Reply]
Marcelle 8/2/23 15:34

This dish looks so flavorful, Angie! I never knew about the Tellicherry peppercorns, I'm going to look for them to try. Those soft cooked eggs made me drool, they're my favorite! I can't wait to try this, great recipe!! 😍👍

[Reply]
Pam 8/2/23 18:10

Great combination! Those eggs are perfectly cooked & making me drool.

[Reply]
The-FoodTrotter 8/2/23 19:47

This recipe looks great as well. I might switch snow peas with green peas if I have to try it cause I prefer them, but otherwise the chorizo is a big plus for me :)

[Reply]
Sherry's Pickings 10/2/23 11:24

this looks like a tasty dish angie. you can't go past a boiled egg. Snow peas are always good. I've not had those pepper corns before...

[Reply]
Federica Simoni 12/2/23 16:52

Molto interessante da provare!!

[Reply]
tigerfish 14/2/23 04:06

You are using a variety of peppercorns to spice up your dishes.

[Reply]


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