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2 Tablespoons Butter
1/2 cup finely chopped Onions
3/4 cup Chicken Stock
2 cups Green Peas
1/2 cup finely chopped fresh Parsley
1/4 cup finely chopped fresh Coriander (Cilantro)
1/2 teaspoon Sugar
Salt
Freshly ground Black Pepper
1/4 pound Garlic-seasoned Pork Sausage, cut in thin strips
4 Eggs
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In a heavy 10 in skillet, melt the butter over moderate heat. When the foam has almost subsided, add the onions, and, stirring frequently, cook for eight to ten minutes, until golden. Stir in the stock, peas, parsley, coriander, sugar, 1/4 teaspoon of salt and a few grindings of pepper, and overlap the sausage slices around the edge of the pan in a circle. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for five minutes. Break the eggs into the skillet, keeping them well apart. Sprinkle the eggs lightly with salt and pepper. Cover and cook for three or four minutes, until the egg whites are set. Serve at once.
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