START TO FINISH: 50 minutes
SERVINGS: 4
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.
Don’t use regular crushed tomatoes unless that’s all that’s available. We greatly preferred the subtly smoky flavor of fire-roasted tomatoes.
2 tablespoons extra-virgin olive oil
4 ounces linguiça sausage (see note), quartered and thinly sliced
1 medium red onion, finely chopped
6 medium garlic cloves, thinly sliced
2 teaspoons sweet paprika
28-ounce can fire-roasted crushed tomatoes
Kosher salt
½ cup frozen peas, divided
4 large eggs
2 ounces feta cheese, crumbled (½ cup)
¼ cup lightly packed fresh cilantro or finely chopped fresh chives
In a 12-inch nonstick 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.
Return the sausage to the pan and cook, uncovered, stirring occasionally, until slightly thickened, 10 to 15 minutes. Stir in ¼ cup of peas. Using the back of a large spoon, make 4 evenly spaced indentations in the tomato mixture. Crack 1 egg into each. Scatter the remaining ¼ cup peas over the sauce, around the eggs. Cover and cook until the egg whites are set but the yolks are still runny, about 5 minutes. Sprinkle with feta and cilantro.