Ingredients
- 6 ounces bacon (thick-cut slab bacon, sliced crosswise into 1/4-inch pieces or for a smokey flavor use 3 ounces of Portuguese chouriço)
- 1 (8 ounce) yellow onion, diced
- 1 tablespoon white vinegar
- 4 to 6 large eggs
- 16 ounces frozen peas (3 cups baby peas, thawed)
- 1 (6 ounce) tomato (medium tomato, seeded and diced)
- Coarse salt
- Ground white pepper
- Minced parsley, for garnish
How to Make
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Step 1: In a large skillet over medium heat, sauté the bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels.
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Step 2: Reduce heat to medium then add the onion to skillet. Sauté in bacon fat until golden brown and slick, about 10 minutes.
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Step 3: Meanwhile, fill a deep skillet with 3 inches water and add the vinegar. Place the skillet over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip it into water. Repeat with the remaining eggs. Poach the eggs to taste, 3 to 4 minutes. Remove them with a slotted spoon, transfer to a plate, and trim any straggly ends. Cover and keep warm.
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Step 4: Add the peas to skillet with onions and toss them until warmed. Add the tomato and bacon bits, and season with salt and pepper.
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Step 5: To serve, transfer the pea mixture to a warmed serving bowl. Make an indentation in the peas for each egg, nestle in the eggs, and sprinkle with parsley.
We hope you enjoy this recipe!
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