Peas portuguesa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1 | medium | White onion; finely chopped |
| 1 | cup | Chicken broth; preferably homemade |
| 3 | packs | Thoroughly defrosted petits pois; (10 oz pkgs) |
| (or; if available, 4 pounds fresh peas, | ||
| Shelled and blanched) | ||
| ½ | small | Bunch Flat-leaf parsley; leaves only, finely chopped |
| ½ | teaspoon | Sugar |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground black pepper |
| 6 | ounces | Linguica sausage; or cooked, dry chorizo, sliced 1/4\" thick |
| 6 | larges | Eggs; free-range preferably |
| ½ | small | Bunch Cilantro; leaves only, finely chopped |
Directions
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.
Recipe 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.