Peas, Linguiça and Eggs

This Arab influenced dish of stewed Peas, Linguiça and Eggs 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. Use frozen tender peas to make this Peas, Linguiça and Eggs dish a snap to make.

Serves 4 to 6

• 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. Next, toss in the chopped salt pork, if using, and lightly brown the pieces in the hot oil, rendering the fat from it. Add the sausage slices , onion, tomato , paprika, garlic and bay leaf. Sauté the ingredients for about 1 minute over medium heat.
2. Pour in the wine and stir. While the wine is simmering, 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. In addition,

cubed, cooked potatoes can also be added to this dish, when the peas are nearly done.