Ervilhas com Ovos Escalfados

Base

• 2 tbsp olive oil
• 80 g streaky bacon, diced
• 80 g chouriço or meat sausage, sliced
• 1 onion, finely chopped
• 7 garlic cloves, minced
• 2 ripe tomatoes, diced

Peas & eggs

• 400 g frozen peas, thawed
• 4 large eggs
• 1 tsp salt
• to taste black pepper
• to taste fresh coriander, roughly chopped

Prepare the base

1. 1

   Thaw the peas by running them under warm water. Drain and set aside.

   2m
2. 2

   Heat 2 tbsp olive oil in a wide, deep pan over medium heat. Add the diced bacon and sauté until it starts to render and turn golden.

   3mmedium
3. 3

   Add 80g sliced chouriço, the chopped onion, and the minced garlic. Sauté for about 5 minutes until the onion is soft and translucent.

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4. 4

   Add the diced tomatoes and cook for 1–2 minutes until they start to break down.

   2m

Peas and eggs

1. 5

   Add 400g thawed peas to the pan. Stir to combine, cover, and cook for 3 minutes.

   3m
2. 6

   Season with 1 tsp salt. Make 4 small wells in the pea mixture and crack an egg into each one. Cover the pan and cook until the whites are set but the yolks remain runny — about 3–4 minutes.

   4m

   Watch the eggs closely. The yolks must stay runny — they act as the sauce when broken at the table.

3. 7

   Remove from heat. Season with black pepper and scatter fresh coriander generously over the top. Serve immediately from the pan.

   Tip: Bring the pan straight to the table — this dish is best served family-style.