• 1/2 kg. of peas
  • 1kg broad beans
  • 6 artichokes
  • 3 tender garlic
  • paprika in leaf
  • 6 eggs
  • 6 pieces of sobrassada
  • 6 pieces of sausage
  • Olive oil
  • Salt


The artichokes, peas, broad beans and spring garlic are sautéed with olive oil. Once they are golden, water is added, the eggs are dropped and the sobrassada and sausage are added. When the egg curdles it is ready to serve.

The dish is accompanied with wine.