Title: Portuguese eggs with peas
 Categories: Cheese/eggs, Low carb, Meats
      Yield: 2 Servings
 
 
        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
  
  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.