Chicken & Peas with poached eggs

Salt and pepper the chicken on both sides.

In a large pot, place 3 tablespoons of olive oil and heat the oil at medium temperature, once the oil is hot add the onions and bay leaves. Wait until the onions are a little glassy before adding the garlic, or the garlic may burn or sour.

Add the bacon cubes and let the mixture cook for 2 or 3 minutes, giving it an occasional stir.

Add the chicken and let it fry at medium-high heat until it gains some color, be careful not to burn the onion and garlic. After the chicken has browned slightly, add the peeled tomatoes, and slice the tomatoes into more manageable pieces as you go, also add the sauce from the tomatoes and the tomato paste. Stir thoroughly and let cook for 5 – 10 minutes.

After the 5-10 minutes are up, add the parsley (Optional), white wine, peas, and half a liter of boiling water. Stir, cover, and let cook for 25 – 30 minutes on medium heat.

After 25-30 minutes, remove the chicken from the pot using a slotted spoon or fork and the bay leaves.

Crack an egg into a bowl, careful not to break the yolk, make a little space between the peas, and pour the egg into the space, repeat the process for the other eggs, cover the pot, and let the eggs cook for about  3 minutes, this will ensure the yolk is still runny, let cook for longer should you want the yolk completely cooked.

Place a piece of chicken on a plate and add some peas and one egg. Enjoy.