Stewed Sweet Peas With Eggs And Chourico With Fresh Coriander

• 4 cups shelled fresh sweet peas
• 1 chourico sliced
• 5 tablespoons rxtra virgin olive oil
• 1 large onion finely chopped
• 1 garlic clove, finely minced
• 3 medium ripe tomatoes, diced
• 1 bay leaf
• Salt and pepper, to taste
• 1 pinch sugar if tomatoes are acid
• 4 eggs
• 1 bunch fresh coriander
• 1 tablespoon fresh coriander chopped - for decoration

1. Peel, remove seeds and dice tomatoes.
2. Warm the olive oil in a pan. Fry the chourico until it starts to brown on the rims. Add the chopped onion and garlic, the bay leaf, the coriander and cook until onion softens.
3. Add the diced tomato and the fresh peas, stir, cover and cook for 5 minutes.
4. Add the water or stock and season with salt and pepper. Cover and cook over very low heat until peas are cooked and sauce has thickened.
5. Check seasoning and if needed add a pinch of sugar to balance the acidity of the tomatoes.
6. When ready to serve, remove 5 slices of chourico and set aside for decoration. Make 4 hollows in the pea stew and gently break an egg into each hollow. Sprinkle the eggs with sea salt, cover and cook as you would a soft egg - 5 minutes (soft egg) 7 minutes (medium).
7. At the last minute decorate with the 5 slices of chourico and sprinkle with the chopped coriander.

fresh sweet peas, chouriueo, rxtra virgin olive oil, onion, garlic, tomatoes, bay leaf, salt, sugar, eggs, fresh coriander, fresh coriander

Taken from food52.com/recipes/17818-stewed-sweet-peas-with-eggs-and-chourico-with-fresh-coriander (may not work)