Portuguese Peas and Eggs
A Portuguese baked egg dish with lots of sausage, peas, tomatoes, and herbs
Servings: 3 servings
Calories: 572kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 pound linguica sausage (or portugese chorico) diced
- 1 small onion diced
- 1 jalapeno seeds removed, diced
- 2 cloves garlic sliced thin
- 1/4 cup white wine
- 28 ounces canned crushed tomato
- 2 teaspoons paprika
- 1 cup fresh peas
- 2 tablespoons chopped scallions plus more for garnish
- 1/4 cup chopped parsley
- 6 eggs
- crusty bread
Instructions
- Preheat oven to 350
- Preheat a large oven safe frying pan over medium heat with the olive oil. Add in the linguica. Cook and stir until starting to brown, about 3 minutes.
- Add in the onion and jalapeno and cook 3 more minutes. Then add the garlic and cook for one minute.
- Add in the white wine and scrape the pan to get the browned bits unstuck from the bottom. Stir and combine. Stir in the tomatoes, paprika, peas, scallion, and parsley. Bring to a simmer.
- One by one, crack the eggs into a small bowl, then use a spoon to clear a small spot in the tomato sauce to pour the egg into. Once all the eggs have been added, transfer the pan into the oven.
- Bake about 10 -15 minutes until the eggs are set.
- Remove from oven, serve with the bread and more herbs.
Nutrition
Calories: 572kcal | Carbohydrates: 31g | Protein: 31g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 375mg | Sodium: 485mg | Potassium: 1145mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2853IU | Vitamin C: 59mg | Calcium: 175mg | Iron: 8mg