Stewed Peas with Poached Eggs

Stewed Peas

1/2 pound linguica or chourico sausage
1/4 of olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup of white wine
3 tsp of tomato paste
1 pound of frozen sweet peas
1 bay leaf
1 carrot, cut into thin round slices (optional)
Dash of hot sauce
Salt and pepper to taste
4 eggs

In a medium saucepan, heat the olive oil and add the sausage. Cook until slightly browned. Add the onion, garlic and bay leaf until onion is translucent and soft. Add the tomato paste and mix well into other ingredients. Next add the wine. Bring to a quick boil.

Add the frozen peas and carrots. Add enough water to cover (between 2 – 3 cups) and bring to a boil. Add salt and pepper to taste and a, dash of hot sauce. Allow to simmer on low / medium heat until the peas are cooked and the carrots are soft and tender.

With a wooden spoon, create four hollows in the peas and break each of the eggs into each of these. Cover and allow to simmer until the eggs are cooked to your liking. At the very end, remove the cover and allow sauce to thicken a little. It should not be too watery.

These peas can be served as a meal in itself or as side dish. I love to serve them with anything roasted: roasted turkey, chicken or pot roast. Typically, this dish does not include carrots, but that is how my family makes them. You can also leave out the poached eggs if you prefer.