Portuguese Peas and Eggs
March 20, 2013
Crack your eggs into separate containers first to help speed up the process later. it will also prevent you from breaking yolks or getting shells into the pot. Some chorizo and onions in the pot to brown. Add garlic and then crushed tomatoes. Simmer for a bit before adding the peas and herbs. Then just gently drop in the eggs. After covering for 6 minutes. So good! deep delicious flavors after only about a half hour. These are some eggs for dinner that I can get on board with!
Portuguese Peas and EggsFor: 3 People
- 1 Onion (diced)
- 1/2 Pound Smoked Chorizo
- 2 Cloves Garlic
- 28 Ounces Canned Crushed Tomato
- 2 Teaspoons Paprika
- 1 Splash Red Wine
- 1/2 Cup Fresh Peas
- 2 Tablespoons Chopped Chives
- 2 Tablespoons Chopped Parsley
- 6 Eggs
- Chorizo and onions in a hot pan until browned up nice, add in garlic and cook 1 minute. Add crushed tomatoes, paprika, and a splash of red wine and simmer for 15 minutes. Toss in fresh peas, chives, and parsley. bring to slight simmer and gently ease the eggs in. You should crack all your eggs into separate containers first, then pour them one by one over the simmering tomato sauce. Cover and let simmer about 6 minutes for a runny yolk. Serve with a crusty bread.