Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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 white 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.

IDEAS YOU'LL LOVE

Creamed Peas

Recipe courtesy of The Neelys

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Recipe courtesy of Rachael Ray

Parmesan Peas

Recipe courtesy of Tiffani Thiessen

Pea Panzanella

Recipe courtesy of Michael Chiarello

Parmesan Peas

Recipe courtesy of Robert Irvine

Pea Champ

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pea Puree

Recipe courtesy of Aarti Sequeira

Pea Fricassee

Recipe courtesy of David McInerney

Pea Salad with Tarragon and Pea Shoots

Recipe courtesy of Alex Guarnaschelli

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking