Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
2
tablespoons extra-virgin olive oil
-
4
ounces linguiça sausage (see note), quartered and thinly sliced
Directions
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
