2 tablespoons of olive oil
1 medium onion, finely chopped
100 g chourizo, (smoked pork sausage) thinly sliced
1 kg shelled green peas
Salt and pepper
Chopped fresh coriander
4 large eggs
In a large saucepan, heat the oil and saute the onion and sausage for about 5 minutes.
Stir in the peas and cook for 2 minutes. Add 1/2 cup of water, bring to a simmer, cover and cook over low heat for 15 to 20 minutes, or until the peas are tender.
Season with salt and pepper, and coriander to taste. Break the eggs and add them one by one to the peas. Let the eggs cook and then serve.