Eggs and peas is humble yet very popular dish. I had a lot of cherry tomatoes in my fridge last week, and as a die hard waste not, want not fanatic I had to use them last week. The dish came out amazing! I added chouriço sausage since my husband is a true chouriço fanatic who literally eat it every day!
This dish so simple but the intense flavor will surprise you. Of course you have to serve it with some crusty bread to soak up all the sauce.
1 pound package frozen petite peas
1 medium chouriço sausage (1 pound approximate)
1 can (28 oz approximate) chopped tomatoes (or 2 pounds fresh chopped tomatoes) (I used 2 pounds cherry tomatoes in photo)
1 small onion (finely minced)
2 cloves garlic (finely minced)
1/2 teaspoon paprika
1 small bay leaf
1 tablespoon olive oil
1/4 cup red wine
1/4 cup water
1 chicken bouillon cube
parsley for garnish
crushed black pepper for garnish
Saute the onions, garlic, and chouriço in olive oil in a deep dish skillet for a few minutes. Add the remaining ingredients, cover and cook for 10 minutes on moderate heat. Stir once in a while. Crack eggs in a bowl and add evenly over the peas and chouriço. Cover and cook until the eggs are cooked but still runny in the yolk. Garnish with parsley and black pepper. Serve with crusty bread.