Recipe: Portuguese green peas stew with poached eggs

1. Heat olive oil in a heavy-bottomed pan and fry the chorizo. Set aside.

2. Using the same pan, add the onion and sauté until it turns golden-brown. Add garlic and cook for another minute.

3. Add tomatoes and chicken stock into the pan and stir again.

4. Add the peas and pour the water in the mixture. Add the bay leaves, salt and pepper and cook for another 20 minutes.

5. Mix the chorizo in and for cook for another three minutes. Add the coriander and mint leaves. Mix well.

6. Crack each egg separately over the simmering mix and cover the pan for the egg to cook for another 10 minutes.

Note: This is to maintain a runny yolk.

7. Garnish with mint leaves, and serve with toasted and crusty slices of bread.