Ervilhas com Ovos Escalfados – Peas with Eggs and Chouriço

Directions

• Cut both the toucinho and the chouriço into thin slices.
• Place a skillet with high edges over low heat. Add in the olive oil, butter, the toucinho, and chouriço. Cook over low heat until the toucinho releases a lot of fat and starts to brown.
• Remove about half of the fat from the skillet, but don’t discard it as it can be used in soups, stews, and stir-fries. Turn up the heat to medium.
• Dice the onions, add them into the pan, sauté for a couple of minutes until translucent, stirring every now and then. Slice the garlic, add them into the pan as well, let it cook for 2 minutes.
• Add in the bay leaf, a couple of sprigs of parsley, and the chili flakes.
• Meanwhile, dice and remove the seeds of the tomatoes. Add them into the pan with the tomato concentrate, stir well. Cook for about 5 minutes or until the tomato starts to soften. Season with sugar, salt and black pepper to taste.
• Pour in the white wine, give it a nice stir, using the spoon to scrape any caramelised bits that got stuck to the pan.
• Once the alcohol evaporates, add in the peas, give it a good stir, then add in the vegetable stock. Adjust the seasonings, then let it simmer for about another 5 minutes or until the peas are cooked but still have their vibrant green.
• Make four wells in the braised peas, crack four eggs into the pan, one in each well. Cover with the lid, simmer over low heat for about 3 minutes or until the egg yolks reach your desired consistency.
• Finely chop the parsley, sprinkle it on top of the eggs. Serve with crusty bread or a bowl of rice. Enjoy!