Ervilhas com Ovos (Portuguese Peas with Poached Eggs & Linguiça)

Name: Ervilhas com Ovos (Portuguese Peas with Poached Eggs & Linguiça)
Total time: 40 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 24 oz frozen peas; 3 oz linguiça or chouriço, sliced; 6 eggs; 1 onion, chopped; 4 garlic cloves, peeled; ½ bunch cilantro, chopped; crusty bread, for serving; ¼ cup olive oil; 2 cups water; 1 bay leaf; 1 tsp salt; ½ tsp pepper

BreakfastPortuguese40 minServes 4675 kcal31 g protein

A thrifty Portuguese home classic: sweet peas stewed with onion, garlic and smoky sausage, with eggs poached right on top and crusty bread for dunking into the yolks.

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Ingredients

24 oz frozen peas
3 oz linguiça or chouriço, sliced
6 eggs
1 onion, chopped
4 garlic cloves, peeled
½ bunch cilantro, chopped
crusty bread, for serving

From your pantry: ¼ cup olive oil, 2 cups water, 1 bay leaf, 1 tsp salt, ½ tsp pepper.

Instructions

Warm the olive oil in a wide, deep skillet over medium-low. Add the onion, whole garlic cloves, sausage and bay leaf and cook, stirring now and then, until the onion is golden, 6 to 7 minutes.
Add the peas, salt and pepper, pour in the water and bring to a boil. Cover and simmer over medium-low until the peas are very tender and the broth has thickened slightly, 15 to 20 minutes.
Remove the bay leaf and stir in most of the cilantro. Make 6 wells in the peas and crack an egg into each.
Cover and cook over low heat until the whites are set and the yolks are still soft, 6 to 8 minutes. Sprinkle with salt and the rest of the cilantro and serve straight from the pan with bread.

Tip: Smoked paprika in the oil adds the flavor of Portuguese chouriço if your sausage is mild. Leftover peas (without eggs) make a great base for poaching fresh eggs the next day.