| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Portuguese | Egg & chees, Low-carbojy, Meats | 2 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | c | Finely chopped onions |
| 3/4 | c | Chicken stock |
| 2 | c | Green peas |
| 1/2 | c | Finely chopped fresh parsley |
| 1/4 | c | Finely chopped fresh coriander(cilantro) |
| 1/2 | ts | Sugar |
| Salt | ||
| Freshly ground black pepper | ||
| 1/4 | lb | Garlic-seasoned pork sausage; cut in thin strips |
| 4 | Egga |
INSTRUCTIONS
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. tir 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. Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 15:53:17 -0800 From: CD <jazzbel@grouper.BATELNET.BS> NOTES : This recipe should be part of the repertoire of every self-respecting bachelor. It'll impress your ladies. Easy to cook, it will ensure that a woman willl never hold you hostage.
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