Serves 4 to 6         

 This Arab influenced dish is one that may just convert a non-pea eater to a pea lover.  It can also be made with baby fava beans, chick peas or even edamame.  Using frozen tender peas makes this dish a snap to make in short order.

• ¼       cup  olive oil
• 2        ounces salt pork cut into ¼ inch dice (optional)
• ¼       pound linguiça or chouriço sausage, sliced into ¼-inch thick rounds
• 1        small onion, coarsely chopped (about ½ cup)
• 1        tb tomato paste
• 1        tsp paprika
• 1 to 2 cloves garlic, finely chopped
• 1        bay leaf
• ½       cup white  wine
• ¼       cup finely chopped parsley or cilantro
• ¼ to ½ teaspoon ground nutmeg or ground cumin
• 3        cups frozen peas (if using fresh, add 2 cups water)
• 4        eggs (or 1 per person)
•                

1.  Heat the oil in a 2 ½ quart saucepan.  Add the chopped salt pork if using and lightly brown in the hot oil, rendering the fat from it.  Add the sausage slices , onion, tomato , paprika, garlic and bay leaf.  Saute the ingredients for about 1 minute over medium heat. 

2.  Pour in the wine and stir.  Toss in the cilantro or parsley with the nutmeg or cumin.

3.  Bring the ingredients to a boil over medium-high heat.  Mix in the peas cover tightly and reduce the heat to medium-low and simmer for about 15 minutes.

4.  With a ladle or large spoon, make a well in the peas for each egg.  Crack the eggs and slice one egg in each hole.  Recover the pan and continue to simmer for about 5 to 10 minutes more to softly poach the eggs to your desired doneness.  (You can also poach the separately, simmering the peas for a total of 20 to 25 minutes and then add the eggs when serving.

For vegetarians, simply leave out the sausage and salt pork.

Variation:  Toss in 1 cup i-inch cubed potatoes with the sausages in step 2. Or Cubed cooked potatoes can also be added to this dish when the peas are nearly done