In a mortar mash to a paste 1 clove of the garlic, 1 tablespoon of the parsley, salt, saffron, and pine nuts. Reserve.

Heat 1 tablespoon of the alive oil in a medium skillet, add the flour, and cook until the flour becomes a light brown. Remove and reserve. Wipe out the skillet. Mince the remaining clove of garlic. Heat the remaining tablespoon of oil in the Skillet and sauté the minced garlic, the remaining tablespoon of parsley, and the onion until the onion is wilted. Stir in the reserved flour and cook for a minute. Add the tomato, salt, and pepper and continue cooking for 2 minutes. Transfer to a Processor or blender and beat until very finely chopped,

Fill the egg whites one-third full with the tomato mixture (reserve the rest), then fill with the fish mixture. Dust with flour, dip in the beaten egg, then coat with bread crumbs. [May be prepared ahead] Heat the oil at least 1/2 inch deep in a skillet and fry the coated eggs carefully until golden,

In a shallow serving casserole mix the ¾ cup reserved cooking liquid and the remaining tomato mixture. Add the pine nut mixture, the shrimp, peas, and stuffed eggs. Cook, uncovered, for 5 minutes. Tom the shrimp and cook 5 minutes more. Serve in the same dish.