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Author Notes: This dish is simple and delicious. It makes a great breakfast, lunch or side. You can also add potato to make it more filling. —Carla
Serves 4 as a main dish, or 8 as a side
pound sausage or bacon, preferably smoked (I use Portuguese chourico)
tablespoons olive oil
carrot, sliced 1/4"
ounces peas, frozen
cup chicken stock or water
small chili, chopped small
salt & pepper to taste
- In a large sautee pan sear the sausage in olive oil. Remove sausage from the pan.
- Add onions and carrots to the hot sautee pan. Season with salt. Cook on high heat until caramelized. Then add the chili and the stock to deglaze the pan.
- Add frozen peas to the onions and carrots. Cook over medium heat until peas defrost.
- Crack eggs one at a time over the peas arranging them so there is minimal overlap. Season eggs. Sprinkle sausage over the eggs. Cover and cook until eggs are set to your preference.
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