📝 About This Recipe
Hailing from the coastal state of Bahia, Moqueca de Ovos is a vibrant, vegetarian-friendly twist on the classic Brazilian seafood stew. This dish captures the soul of Northeastern Brazil, simmering delicate poached eggs in a rich, velvety base of coconut milk, red palm oil (azeite de dendê), and aromatic peppers. It is a masterclass in balance, offering a creamy texture and a deep, earthy warmth that celebrates the simplicity of the humble egg.
🥗 Ingredients
The Aromatics
- 1 large Yellow Onion (thinly sliced into rings)
- 4 pieces Garlic Cloves (minced)
- 2 medium Bell Peppers (Red and Green) (seeded and sliced into rings)
- 3 large Roma Tomatoes (sliced into rounds)
- 1 piece Malagueta or Chili Pepper (finely minced; optional for heat)
The Liquid Gold Base
- 3 tablespoons Azeite de Dendê (Red Palm Oil) (essential for authentic flavor and color)
- 2 tablespoons Extra Virgin Olive Oil
- 14 ounces Full-Fat Coconut Milk (one standard can)
- 1/2 cup Vegetable Stock (to adjust consistency)
- 1 whole Lime Juice (freshly squeezed)
The Stars & Garnish
- 6-8 pieces Large Eggs (at room temperature)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 3 stalks Green Onions (thinly sliced)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed clay pot or a deep wide skillet, heat the olive oil and 2 tablespoons of the azeite de dendê over medium heat until shimmering.
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2
Add the sliced onion rings and sauté for 3-4 minutes until they become translucent and slightly softened.
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3
Stir in the minced garlic and chili pepper (if using), cooking for another 60 seconds until fragrant, being careful not to burn the garlic.
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4
Layer the bell pepper rings and tomato rounds over the onions. Do not stir; Moqueca is traditionally built in layers to maintain the integrity of the vegetables.
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5
Season the vegetable layer generously with salt and freshly ground black pepper.
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6
Pour the coconut milk and vegetable stock evenly over the vegetables. Bring the liquid to a gentle simmer.
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7
Cover the pot and let the vegetables steam and simmer in the coconut milk for about 8-10 minutes, or until the peppers are tender.
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8
Remove the lid and stir in the remaining tablespoon of azeite de dendê and half of the lime juice. Taste the sauce and adjust the salt if necessary.
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9
Using the back of a large spoon, create small wells in the simmering sauce for the eggs.
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10
Carefully crack one egg into each well. Season the top of each egg yolk with a tiny pinch of salt.
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11
Cover the pot again and simmer for 4-6 minutes. For runny yolks, aim for 4 minutes; for firm yolks, go closer to 6-7 minutes.
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12
Once the egg whites are opaque and set, turn off the heat. Drizzle the remaining lime juice over the dish.
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13
Garnish heavily with the fresh cilantro and sliced green onions.
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14
Serve immediately directly from the pot to keep the stew piping hot.
💡 Chef's Tips
The Azeite de Dendê (red palm oil) is what gives Moqueca its iconic orange hue and nutty flavor—don't skip it if you want an authentic taste. If you don't have a traditional Brazilian clay pot (panela de barro), a Dutch oven or heavy cast iron skillet works beautifully as they retain heat well. Be gentle when cracking the eggs; crack them into a small ramekin first to ensure no shells fall into the stew. Avoid over-stirring once the vegetables are layered; you want the dish to look like a vibrant mosaic when served. If the sauce thickens too much before adding the eggs, splash in a little more vegetable stock or water.
🍽️ Serving Suggestions
Serve over 'Arroz Branco' (fluffy Brazilian white rice) to soak up the creamy coconut broth. Accompany with 'Farofa' (toasted cassava flour) for a delightful crunch that contrasts the soft eggs. A side of 'Molho Campanha' (Brazilian vinaigrette) adds a bright, acidic pop to cut through the richness. Pair with a cold Brazilian lager or a fresh Caipirinha to complement the tropical flavors. For extra heat, serve with a side of hot malagueta pepper oil.