Prep 20 m
Cook 35m


    100 gms beef chorizo

    400 gms green peas

    4 eggs

    2 medium tomatoes, chopped

    500 ml chicken stock

    1 l water

    2 bay leaves

    50 gms peas

    1 onion, chopped

    2 cloves of garlic, chopped

    2 sprigs coriander, chopped

    2 sprigs mint leaves

    25 ml olive oil 

    Salt and pepper to taste

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Ingredient Substitution Guide


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.