Description
Portuguese comfort food of smokey sausage, spring peas and eggs.
Ingredients
Scale
- 1/2 chouriço sausage (100g approx), sliced
- 1/2 linguica sausage (100g approx, sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup (240ml) red wine
- 4 tomatoes, chopped
- 2 teaspoons paprika
- 3 cups (550g) frozen peas (fresh is better, but don’t use canned)
- salt and pepper to taste
- 6 eggs (one per person)
- Cilantro (optional)
Instructions
- First place the olive oil into a pan over medium heat. Add in onion, garlic and sausages. Cook until the sausage is brown and crispy around the edges. Add in the wine and cook a couple more minutes, scraping the browned bits off the bottom with a spatula or spoon.
- Toss in the tomatoes, paprika and stir in peas. Reduce the heat to medium low and allow to simmer for about 10 minutes.
- Crack each egg and pour directly into the stew one at a time, careful not to break the yolks. Cover and allow to cook about 8 or 9 more minutes for a hard yolk. 7 minutes is good for a runny yolk and 10 is good for a hard yolk. Season with salt and pepper.
- Sprinkle with cilantro and serve warm with crusty bread to sop up all the saucy goodness.
Notes
Inspired by Ervilhas Guisadas at Crumb
- Prep Time: 10 mins
- Cook Time: 30 mins