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Eggs with Linguiça and Peas
This recipe is our version of Portuguese ervilhas guisadas com ovos, a homey dish of peas and poached eggs with sausage. If you can’t find linguiça, a cured Portuguese sausage seasoned with garlic and paprika, use Spanish dry-cured chorizo. Serve with slices of rustic bread for dipping into the savory sauce and egg yolks.
4
Servings
Tip
Don't use regular crushed tomatoes unless that's all that's available. We greatly preferred the subtly smoky flavor of fire-roasted tomatoes.
50 minutes
Ingredients
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2
tablespoons extra-virgin olive oil
-
4
ounces linguiça sausage (see note), quartered and thinly sliced
Directions
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01In a 12-inch skillet over medium, heat the oil until shimmering. Add the sausage and cook, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate, leaving the fat in the pan. Add the onion and garlic and cook, stirring, until the onion has softened, about 7 minutes. Stir in the paprika, tomatoes and ¾ teaspoon salt.
