On chilly rainy day I'm all about comfort food. A plate of food should be good for you and should also bring you joy and happiness! I was feeling a bit homesick so I decided to cook myself a pretty traditional Portuguese dish.
I've been eating these peas and poached eggs since I was a kid. My parents love it and my mom would always cook it during the long winter days, as a treat. I changed some of the ingredients but the core base of the dish is there - the peas, the eggs and some meat to make it a very satisfying meal. Back in Portugal we use mostly chorizo but I went with bacon and it worked out really well, too.
I also decided to incorporate a new ingredient that I've been given to try out. Bare Bones kindly offered me some bone broth packages and this was the first recipe I decided to use it in. I used the tomato and spice variety because this dish requires a "tomatoey" flavor (I guess that's a word, now!) and it was the perfect addition combined with all the other flavors on the dish.
Bone broth has a lot of qualities and properties and it is perfect to incorporate on any dish you're cooking that requires some liquid or just to sip, on a cold day, plain and pipping hot!
"Stock making is the oldest and most widely taught tradition in cooking, so we honor and embody this tradition in everything that we do, taking absolutely zero shortcuts"
— RYAN HAVEY, FOUNDER
The bone broth from this brand is:
Each serving of the bone broth has 12-13 grams of protein and the packages are BPA-free and are eco-friendly. As you can see there's only good stuff in these pouches, so go over here to look up the store locator or order online.
Buy it online at Amazon:
I really like the flavor of the broth and the creaminess that it helped to give my dish. I'll be using it again, for sure.
1 - On an iron cast skillet get that bacon crisping until it has rendered almost all of its fat. I didn't even use any olive oil because bacon is naturally fat and it can do its work just fine!
2 - Remove the bacon from the pan and discard almost all of the fat, except for about 1 Tbsp. Add the onions and cook them for about 3 minutes. Add the garlic and reserved bacon and cook them for about 3 more minutes.
3 - Add the peas (I used frozen and it's perfectly fine), the tomato sauce, the whole package of bone broth and the potatoes. Mix everything together, incorporating all the ingredients and season with the salt, pepper and thyme.
4 - Cover with a lid and let it simmer for about 35 minutes. If needed, add some more broth or a bit of water.
5 - Crack the eggs open on top of the peas and tomato mix, making little holes with a spoon to hold them in place. Let it cook for an additional 10 minutes or so, depending on how you like your eggs. These turned out just like I like them - neither runny nor overcooked.
As I'm writing this post I've already picked up the kids from school and, as soon as my son saw this dish he was really excited about having it for dinner and remembered about what grandma used to cook for him whenever we would go over for lunch. Great memories!
I really had a great time cooking today. It's funny how cooking can be something so emotional and I think it's one of the reasons that I love it so much. The flavors, the memories, the smells, they all take us somewhere, someplace other than where we are.
I love it and I hope I can get someone to try this peas and eggs because it is absolutely delicious!