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  Added: Oct 30, 2006  •  Visited (1022)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Peas Portuguese
(Ervilhas Guisadas A Portuguesa)
What You Need:
  • 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

  • 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.

    To Serve: 2 to 4
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Breakfast Dishes



     




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