Peas Portuguesa

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	White onion - finely chopped (medium)
1 cup	237ml	Chicken broth, preferably homemade
3		Thoroughly defrosted petits pois - (10 oz pkgs)
		(or, if available, 4 pounds fresh peas,
		Shelled and blanched)
1/2		Flat-leaf parsley, leaves only - finely chopped
1/2 teaspoon	2.5ml	Sugar
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
6 oz	170g	Linguica sausage, or cooked, dry chorizo - sliced 1/4" thick
6 oz	170g	Eggs, free-range preferably (large)
1/2		Cilantro, leaves only - finely chopped

Recipe Instructions

In a large shallow flameproof casserole, melt the butter over medium heat. Saute the onion for 8 to 10 minutes, until softened and golden. Add the broth, peas, parsley, cilantro, sugar, salt, and pepper. Overlap the sausage slices in a circle around the very outside edge of the dish. Bring to a boil, cover, and reduce the heat. Simmer for 5 minutes.

Break 1 egg into a small saucer and, holding the saucer close to the pan, slide the egg on top of the peas. Repeat with the remaining eggs, grouping them in the center of the sausage ring but keeping them slightly apart from each other. Sprinkle the eggs with salt and pepper, cover the pan tightly, and cook for 3 to 4 minutes more, until the eggs are covered with an opaque film and the whites are set, or continue cooking the eggs to your liking.

Sprinkle the cilantro over the top and serve from the skillet with a large spoon.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6258 broadcast 04-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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