Butter or margarine for greasing
2 tablespoons of oil
1 chopped onion
2 cloves of garlic
1 red bell pepper diced
1 tablespoon of fresh parsley, chopped
1 tablespoon of chopped chives
3 peeled and seeded tomatoes diced
To taste, finger-length hot peppers
1/2 cup of pitted green olives diced
2 cups of chicken broth
Salt to taste
1 can of garden peas
1 can of sardines in oil, crushed
2 cooked eggs, diced
2 1/2 to 3 cups of cornmeal
Butter or margarine for greasing
2 tablespoons of oil
1 chopped onion
2 cloves of garlic
1 red bell pepper diced
1 tablespoon of fresh parsley, chopped
1 tablespoon of chopped chives
3 peeled and seeded tomatoes diced
To taste, finger-length hot peppers
1/2 cup of pitted green olives diced
2 cups of chicken broth
Salt to taste
1 can of garden peas
1 can of sardines in oil, crushed
2 cooked eggs, diced
2 1/2 to 3 cups of cornmeal
Grease 36 muffin tin forms
Set aside
Heat the oil in a pan and sauté the onion, garlic, bell pepper, parsley, chives, and tomatoes, stirring occasionally, for about 5 minutes
Add the tomato, hot peppers, and olives
Stir well
Add the broth and let it simmer
Check the seasoning and salt
Add the peas, sardines, and eggs
Slowly add the cornmeal, stirring constantly
Fill the reserved muffin tin forms with cuscus mixture, pressing firmly
Let it cool slightly and unmold.
