• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Eggs Baked with Peas, Linguica, and Bacon

    Eggs Baked with Peas, Linguica, and Bacon is a scrumptious dish that perfectly balances the classic flavors of Portugal thanks to the use of linguica, chourico and slab bacon. Serve it as a hearty brunch or a lighter dinner. Either way, serve it with wine. 


    Ingredients
    *
    extra virgin olive oil
    1 1/2
    ounces
    smoked slab bacon, cut into 1/2 inch slices
    1/2
    medium white onion, finely diced
    3
    garlic cloves, thinly sliced
    1
    fresh bay leaf, notches torn into every 1/2 inch
    *
    pinch
    crushed red pepper flakes
    3
    tablespoons
    strained tomatoes
    2
    ounces
    linguica, cut into 1/2 inch dice
    3/4
    ounce
    chourico, casings removed and thinly siced
    2
    cups
    peas, thawed
    *
    Kosher salt to taste
    4
    large eggs
    1/4
    cup
    fresh parsley leaves, chopped
    *
    fresh lemon juice to taste
    Directions
    Preheat the oven to 350°F.
    Heat a 4-quart cast-iron cocotte or Dutch oven over medium heat. Add just enough oil to coat the bottom, then add the bacon. Cook, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 4 minutes. Transfer the bacon to a dish.
    Add the onion, garlic, bay leaf, and chile flakes to the cocotte and cook, stirring, until the onion is tender but not browned, about 3 minutes.
    Add the tomatoes and 1 teaspoon oil and cook, stirring and scraping down the sides of the pan, for 4 minutes. The tomatoes should be sizzling steadily. 

    Stir in the linguiça, chouriço, reserved bacon, and 1 teaspoon more oil. Cook, stirring occasionally, until heated through, about 2 minutes. Stir in the peas and season with salt. Discard the bay leaf.
    Make four little nests for the eggs in the mixture, spacing them a few inches apart. Carefully break an egg into each nest, making sure each one is nestled in the stew and flush with the top.
    Bake until the egg whites are set but the yolks are still runny, about 8 minutes. Top with the parsley and season with the lemon juice. Serve immediately.
    Reprinted With Permission From My Portugal: Recipes and Stories

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendlyPork

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