Portuguese-Style Peas with Eggs

📝 Ingredients

• 800 g frozen peas
• 8 eggs
• 80 g mild chorizo
• 2 brown onions
• 3 garlic cloves
• 1 tin of chopped tomatoes (400 g)
• 1 tbsp olive oil
• 1 tsp sweet paprika + 1 bay leaf
• 1 chicken stock cube + 250 ml hot water
• ½ bunch fresh coriander (about 25 g)
• 4 slices of country bread (about 50 g each)
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Wooden spoon
• Mug
• Toaster
• Cutting board and knife

📖 Steps

1. Peel and finely slice the onions and garlic. Remove the skin from the chorizo and cut it into thin 3 mm rounds. Wash the coriander, finely chop the stalks and keep the leaves for the end.
2. Heat the olive oil in the sauté pan over a medium heat. Fry the chorizo for 2 minutes, until it releases its red oil, then add the onions and soften them for 8 minutes, stirring, until tender and translucent.
3. Add the garlic, coriander stalks and paprika and stir for 1 minute without letting them burn. Pour in the chopped tomatoes, the stock (cube dissolved in the hot water) and the bay leaf, then simmer for 5 minutes over a medium heat.
4. Add the peas while still frozen, stir, cover and cook for 10 minutes over a medium-low heat, stirring now and then, until tender. The sauce should be just thick enough to coat: uncover for 3 minutes if it is too runny. Season lightly with salt and add pepper.
5. Remove the bay leaf. Using the back of a spoon, make 8 small wells in the peas and crack an egg into each one. To avoid bits of shell, crack each egg into a cup first, then slide it into its well.
6. Cover and cook for 6 to 8 minutes over a low heat, until the whites are set and opaque and the yolks still runny. Check from 5 minutes, as the yolk firms up quickly once the white is cooked.
7. Meanwhile, toast the slices of bread in the toaster. Scatter the pan with chopped coriander leaves and serve straight at the table, 2 eggs and a generous ladle of peas per person, with the toast for mopping up.