This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.
About Frank Alexandre
Frank Alexandre is the owner of a local auto repair and towing company in Newark, NJ, and more importantly, an accomplished Portuguese home cook. He's won several contests at Casa de Trás-os-Montes e Alto Douro, a social club (named after the desolate region in northeast Portugal) in the Ironbound section of the city, for his folar, a traditional Easter bread that is stuffed with cured meat. You can read more about him in David's story about Newark's Portuguese Easter traditions.