This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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.
tablespoons extra-virgin olive oil
ounces linguiça sausage (see note), quartered and thinly sliced
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.
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