This simple dish tastes best when made with fresh sweet peas and ripe tomatoes, but frozen peas and canned tomatoes can be substituted in a pinch. For a vegetarian version, omit the chourico sausage and add another tsp of smoked paprika.
- 1 chourico sausage, sliced (about 1 1/2 cups)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red hot chile pepper, seeded and minced (optional)
- 3 tbsp dry sherry or red wine
- 2 large plum tomatoes, diced
- 2 cups fresh (or frozen) peas
- 1 tsp smoked paprika (hot or sweet)
- 1 bay leaf
- Salt and pepper, to taste
- 4 eggs
- Chopped fresh parsley, for garnish (optional)
- In a large non-stick skillet over medium-high heat, cook the chourico for 5 minutes or until slightly browned. Add olive oil, onion, garlic and chile pepper (if using). Continue cooking for another 3 to 4 minutes, or until onion is soft and translucent. Add sherry or wine to the pan, and deglaze, scraping up any browned bits from the bottom of the pan.
- Stir in tomatoes, paprika, bay leaf and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 10 minutes or until peas are almost cooked through and sauce has slightly thickened. Stir in peas.
- Using a large spoon, create four hollows in the pea mixture, and carefully break an egg into each hollow. Cover skillet and simmer until the eggs are cooked as desired (7 minutes should be enough for a soft, runny yolk; 10 minutes for a hard, crumbly yolk).
- To serve, arrange thick slices of fresh crusty bread or toasted English muffin halves on four plates. Spoon some of the braised peas onto the bread on each plate, then top each serving off with an egg. Sprinkle with a little fresh parsley, if you have some.
- Category: Mains