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.
Stir 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.
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