| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Niger |
Toohot06 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
md |
White onion; finely chopped |
| 1 |
c |
Chicken broth; preferably homemade |
| 3 |
pk |
Thoroughly defrosted petits pois; (10 oz pkgs) |
|
|
(or; if available, 4 pounds fresh peas, |
|
|
Shelled and blanched) |
| 1/2 |
sm |
Bunch Flat-leaf parsley; leaves only, finely chopped |
| 1/2 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 6 |
oz |
Linguica sausage; or cooked, dry chorizo, sliced 1/4" thick |
| 6 |
lg |
Eggs; free-range preferably |
| 1/2 |
sm |
Bunch Cilantro; leaves only, finely chopped |
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.
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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