| |
|
What You Need:
(To Serve: 2 to 4)
|
|
|
|
2 tablespoons butter
½ cup finely chopped onions
¾ cup chicken stock, fresh or canned
3 cups cooked fresh green peas (about 3 pounds), or substitute 3 ten-ounce packages frozen peas, thoroughly defrosted but not cooked
¼ cup finely chopped parsley
¼ cup finely chopped fresh coriander leaves (cilantro)
½ teaspoon sugar
Salt
Freshly ground black pepper
4 ounces "linguica" or "chorizo" (or substitute other garlic-seasoned smoked pork sausage), cut into ¼ inch slices
4 eggs
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 10-inch skillet or shallow flameproof casserole, melt the butter over moderate heat. When the foam has almost subsided, add the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are lightly colored.
|
2. Stir in the stock, freshly cooked or frozen peas, parsley, coriander, sugar, and ¼ teaspoon of salt and a few grindings of pepper and overlap the sausage slices around the edge of the skillet.
|
3. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 5 minutes.
|
4. Break 1 egg into a saucer and, holding the dish close to the pan, slide the egg on top of the peas. One at a time, slide the other eggs into the pan, keeping them well apart. Sprinkle them lightly with salt and pepper.
|
5. Cover the skillet and cook for 3 or 4 minutes until the egg yolks are covered with an opaque film and the whites are set. Serve at once, directly from the skillet.
|
|
|
|
|
