Peas with chorizo and poached eggs

 A fairly easy recipe that takes little time to make and is filling. Perfect for a weekday dinner.

Serves: 2 persons.

Ingredients:

• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 bay leaf
• ½ chorizo (80g), sliced and quartered
• 150ml white wine
• 1 tbsp tomato paste
• 500g peas
• 150ml water
• 2 eggs
• mint to taste
• salt & pepper to taste
• olive oil

Method:

1. Sweat the onion, garlic and bay leaf in olive oil.
   
   
   
   
   
   
2. Add the chorizo and let it brown.
   
   
   
   
   
   
3. Add the white wine and tomato paste and let the wine almost evaporate.
   
   
   
   
   
   
4. Add the peas, mint, water and salt & pepper to taste and let it return to a rolling boil. It can take a bit if you are using peas from frozen.
   
   
   
   
   
   
   
   
   
5. Reduce the heat to a simmer, add the eggs and season them with salt & pepper and cover.
   
   
   
6. Once the eggs are cooked, about 5min, but not completely cooked as you want a runny yolk, the dish is ready.
   
   
   
7. Serve with bread.