500 g peas, 4 eggs, 200 g entrecote / entremeada, 1 chorizo, 1 onion and 1 clove garlic, olive oil, water, pepper and salt (to taste),
bay leaf, coriander and mint.
This is an ancestral recipe, very characteristic in Baixo Guadiana, and rest throughout the Algarve, where
the peas are dubbed 'gray'. A quick and easy snack to prepare.
For the preparation, take a pan or frying pan over the heat and start by frying the meat and the chouriça in olive oil, then add the bay leaf, the garlic and the chopped onion, leave to brown and add the peas and the water. Cover the pan and simmer until the "greens" are soft. Finally, add aromatic herbs to taste, such as coriander and mint and add the eggs to poach.
A typical and tasty recipe that can serve as accompaniment or main course.