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)
- 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.
- Pour in the wine and stir. While the wine is simmering, toss in the cilantro or parsley with the nutmeg or cumin.
- 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.
- 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.
