Portuguese peas and eggs (ervilhas com ovos escalfados)

This easy, comforting dish is quick to make and a tasty one dish meal.

📝 Ingredients

• 1/2 onion
• 1 clove garlic (or 2 if small)
• 1 tomato (large)
• 2 oz Portuguese chourico (or Spanish, if Portuguese not available)
• 2 eggs ((or more, if you prefer))
• 1/2 tbsp olive oil (or more, as needed)
• 1/4 cup white wine (eg vinho verde)
• 1/2 tsp paprika
• 1 bay leaf (small (still use 1, but larger, if double recipe))
• 1 pinch salt
• 1 pinch pepper
• 1 cup peas (frozen or fresh)

👨‍🍳 Instructions

1. 1Finely chop the onion and garlic. Optionally peel the tomatoes, but either way, finely chop. Slice the chourico/chorizo in slices, halved if they are large. Crack each egg into a small bowl or cup and set aside, ready to add in later.
2. 2Warm the oil in a medium skillet/frying pan over a medium-high heat. Add onion and cook for 5 minutes or so until softening. Add the garlic and chourico/chorizo and and cook a minute or two more.
3. 3Add the wine, allow to simmer to boil off the alcohol and reduce a little. Stir to scrape off any browning from the skillet/pan. Add the paprika and bay leaf and mix in. Then add the tomatoes, season with a little salt and pepper, and cook for a few minutes until well softened. If needed, add some water (around 2 - 4tbsp, 30-60ml) so that the sauce has some liquid to it.
4. 4Add the peas, mix in and cook a minute at most if frozen, a couple if they are fresh. Create slight indents in the mixture for the eggs (one indent per egg) but not all the way to the bottom. Pour an egg into each indent, then cover the skillet/pan with a lid and reduce the heat as the eggs cook.
5. 5You want the egg white to cook but the yolk to skill be slightly runny, but remember it will continue to cook slightly after you remove from the heat, so check regularly. Then remove from the heat and serve - works well with some crusty bread on the side. You can optionally top with a little chopped parsley or cilantro/coriander.