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.