Looking for a crunchy-on-the-outside, creamy-on-the-inside, and totally addictive snack? Say hello to Green Eggs, a classic Portuguese dish that takes simple boiled eggs to a whole new level.
Despite the name, there’s nothing actually green about them—except for the finely chopped parsley mixed into the yolk filling, giving them a fresh and slightly tangy twist.
Warning: Once you try these, you may never want plain boiled eggs again. You’ve been warned! 😏
Turning the Simple into the Extraordinary
Green Eggs (Ovos Verdes in Portuguese) are a beloved dish in traditional Portuguese cuisine. Found in classic taverns and local eateries, they’re typically served as an appetizer, a snack, or even a light main dish alongside tomato rice (hot tip!).
The best part? They’re easy to make with ingredients you probably already have at home!
How to Serve Green Eggs?
🔥 With a side of saucy, traditional Portuguese tomato rice or beans rice.
🔥 As an appetizer, served with fresh bread and a glass of chilled white wine.
🔥 Cold, as the perfect picnic snack—because some things taste even better the next day!
Want to learn how to make this dish and many other delicious Portuguese recipes? Join us at Homecooking Lisbon! Our expert chefs will guide you through every step in our hands-on Traditional Portuguese Cooking Class or Portuguese “Petiscos” Cooking Class.
Ovos Verdes (Green Eggs)
Ingredients
- 8 large eggs
- Finely chopped parsley
- 2 tbsp of olive oil
- 1 tsp vinegar
- Salt to taste
- Pepper to taste
- Wheat flour no yeast
- Grated bread
- Frying oil
Instructions
- In a pan with hot water, seasoned with salt, put 8 eggs to boil.
- After the water starts to boil, let it cook for 8 minutes.
- Once the eggs are cooked, remove them with a slotted spoon and place them in a bowl of cold water.
- Let the eggs cool and peel them.
- Cut the eggs in half vertically.
- Carefully, not to break the egg white, and with the help of a teaspoon, remove the yolk from the white.
- Place the yolks in a bowl.
- Season the egg yolks with salt and pepper.
- Add the olive oil, vinegar and chopped parsley to taste.
- Crush everything very well with a fork until it becomes a paste.
- Carefully fill the egg whites with the egg yolk paste and press firmly.
- Place the 2 remaining eggs on a plate and mix them with a fork.
- Dredge the stuffed eggs in flour and remove the excess.
- Dip them in beaten egg and finally in grated bread.
- Fry the eggs on both sides in hot oil until golden brown.
- After the eggs are fried, remove them with a slotted spoon onto a plate with absorbent paper.