The Portuguese have this dish called “ervilhas com ovo escalfado” ergo peas with poached egg. But as we´ve established several times in the past, I am useless at poaching eggs. I thought to myself however that just like a shakshuka works just fine without poached eggs, so will my Portuguese peas. So I simplified the Portuguese recipe, switched it up a bit, and came up with this really nice brunch recipe for you to try next time you´re throwing a brunch party.
420g canned peas
half a red onion
a red pepper
a large carrot
four tbsp of tomato sauce
four garlic cloves
cumin, salt, pepper
1. Chop the onion finely and mince the garlic cloves, frying them in a pan with a tablespoon of olive oil until slightly golden. Season with a teaspoon of cumin, one of salt and half of one of pepper.
2. Add the finely chopped carrot and fry for five minutes, then add the finely chopped red pepper and fry for another three to five (or until they soften up).
3. Chop the tomatoes and add them to the pan along with the tomato sauce, and fry for another three minutes. Then add the peas, toss and fry for another minute.
4. Transfer the veggies to an oven proof pan and proceed to making dents in the mixture with the help of a spoon. One in the middle and five close to the margins.
5. Break the eggs and pour each egg into a dent. Season them generously with salt and pepper.
6. Slice the sausage and add it on top of the veggies and egg, baking the whole thing at 200 degrees for about five minutes, or until the eggs are done.
7. Decorate with fresh parsley or sprinkle some feta on top before serving.