This was always one of my favorite dishes, simple and delicious. Whenever I could, I would head south from Lisbon to Tavira, a beautifully preserved village on the south coast, in the Algarve, where my friend Adelaide and I would sit in the garden shelling peas and fava beans, as the flowering orange blossoms wafted that sweet scent in our direction, from her mountain aerie overlooking the ocean. Bliss…Print
- Butter – 2 TB
- Onions – 1/2 cup finely chopped
- Chicken Stock – 3/4 C (or use water)
- Green Peas – 3 Cups, cooked
- Parsley – 1/4 cup, finely chopped
- Cilantro – 1/4 cup, finely chopped
- Sugar – 1/2 tsp
- Salt – to taste
- Black Pepper – Freshly ground, to taste
- Chorizo or Sausisson Sec (opt) – 4 oz., cut into 1/4 inch slices
- Eggs – 4 or more…
- 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 8-10 minutes, or until they are lightly colored. Stir in the stock, freshly cooked 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 skillet. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 5 minutes.
- 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. 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.
- Not Included in Large Real Food Boxes: Butter (only in 3-5 person boxes), Chicken stock, Sugar, Salt, Pepper