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Peas Portuguesa Recipe

by Global Cookbook

Ingredients

2 Tbsp. Unsalted butter 1 med White onion finely minced 1 c. Chicken broth, preferably homemade 3 pkt Thoroughly defrosted petits pois (10 ounce pkgs)     (or possibly, if available, 4 pounds fresh peas, shelled and blanched) 1/2 sm bunch Flat-leaf parsley, leaves only finely minced

1/2 tsp Sugar 3/4 tsp Salt 1/2 tsp Freshly-grnd black pepper 6 ounce Linguica sausage, or possibly cooked, dry chorizo sliced 1/4" thick 6 lrg Large eggs, free-range preferably 1/2 sm bunch Cilantro, leaves only finely minced

Directions

1. In a large shallow flameproof casserole, heat the butter over medium heat. Saute/fry the onion for 8 to 10 min, till softened and golden brown. Add in 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 min.
2. 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 Large eggs, grouping them in the center of the sausage ring but keeping them slightly apart from each other. Sprinkle the Large eggs with salt and pepper, cover the pan tightly, and cook for 3 to 4 min more, till the Large eggs are covered with an opaque film and the whites are set, or possibly continue cooking the Large eggs to your liking.
3. Sprinkle the cilantro over the top and serve from the skillet with a large spoon.
4. This recipe yields 6 servings.

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