Preparation

Chop the onion and garlic very finely. Slice the chorizo into rounds.

In the cataplana, sauté the onion, garlic and chorizo in olive oil. Add the peas and the liquids. Close the cataplana and cook for approximately 10 minutes.

Add the coriander, roughly chopped.

Adjust the spices and mix everything together well.

Add the eggs, cover and allow to finish cooking.