Eggs and peas in a pan, a simple and economical recipe with few ingredients for a quick-to-prepare dinner or lunch, but very tasty. In spring you can use fresh peas, but throughout the year you can find frozen ones, which are just as good.
A dish of poor cuisine that you can prepare as either a main course or a single dish, served with a nice slice of toasted bread. The liquid yolk will mix with the sweetness of the peas, and making a scoop with the bread will be mandatory!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz peas (fresh or frozen)
- 2 eggs
- 1/4 onion
- 2 tbsp olive oil
- salt
Recommended Tools
- Pan 11 in
Preparation of Eggs and Peas in a Pan
Heat a drizzle of oil in a pan and sauté the chopped onion for a couple of minutes.
Add the peas and let them cook over medium heat, with the lid on, for about 10 minutes. If they dry out too much, add a little water, then adjust the salt and, with a spoon, make space to place the eggs.
Crack the eggs inside, then continue cooking with the lid on for a couple of minutes. I like the eggs with a soft yolk; if you prefer it harder, continue cooking.
Serve the eggs with peas still hot, accompanied by a slice of toasted bread, as making a scoop with the bread is mandatory.
