Ervilhas Guisadas a Portuguesa

• 2 tbsp 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 oz. packages frozen peas, thoroughly defrosted but not cooked
• ¼ cup finely chopped parsley
• 4 eggs
• ¼ cup finely chopped fresh coriander leaves (cilantro)
• ½ tsp. sugar
• Salt
• Freshly ground black pepper
• 4 oz. linguisa or substitute chorizo or other garlic-seasoned smoked pork sausage, cut into ¼” slices

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. Stir in the stock, freshly cooked or frozen peas, parsley, coriander, sugar, ¼ tsp. 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 to 4 minutes until the egg yolks are covered with an opaque film and the whites are set. Serve at once, directly from the skillet. Serves 2 to 4.