A spice lunch at a café in Lisbon one summer, modified for a slow cooker-Mike, Judy, and Alia
Salsicha e Ovos (Portuguese)
Serves 4
1 pound (455 g) smoked sausage, example linguiça, cut into 1/2 inch (12 mm) rounds
1 organic onion, chopped
minced organic garlic clove(s)
1 organic red bell pepper, chopped
1 tsp. (2 g) crushed saffron
1 can organic tomatoes with juice (14 1/2 ounce/430 g)
1 cup (240 ml) chicken broth
2 cups (340 g) frozen organic peas, defrosted
4-8 organic eggs
black pepper
1/2 cup (30 g) chopped parsley
um 1. In a skillet over medium-high heat, cook the sausage about 5 minutes.
dois 2. Sauté the onions, garlic, bell pepper, and saffron about 3 minutes.
três 3. Stir in the tomatoes.
quatro 4. Transfer to the slow cooker.
cinco 5. Stir in the broth.
seis 6. Cover and cook on high for 2 hours or low for 3-4 hours.
sete 7. Stir in the peas and break the eggs on top.
oito 8. Sprinkle the eggs with pepper and parsley.
nove 9. Cover and cook high for 35 minutes or low for 45 minutes.
(a) for eggs cooked through and not runny, cook to 55-65 minuets on high.
dez 10. Ladle the eggs and some sauce onto plates.
