I have always loved this dish since I was a child. I remember my mother often making it during the winter, and I went crazy for it, asking her to cook it for me repeatedly.
Even today, many years later, I often find myself preparing this delicacy. Eggs with peas in a pan are a return to the past for me because every bite reminds me of moments when I was small, at home, being served and pampered by my family!
The preparation is very simple: just prepare a base of peas in broth with onion and finally cook the eggs in it until they become more or less firm.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
For Eggs with Peas in a Pan
- 2 white onions
- 14 oz frozen peas
- 4 eggs
- 3 cups water
- 1/2 cup white wine
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- Small Pot
Steps
To make Eggs with Peas in a Pan
First, peel the onions, then chop them by hand or using a vegetable chopper.
Proceed by heating a base of extra virgin olive oil in a small pot and continue by sautéing the chopped onion for a few minutes.
At this point, add the frozen peas, salt, and sauté for a few minutes with the onion. Finally, add the white wine and let it evaporate until the alcohol is completely gone.
In this step, pour the water, stir, and cover with a lid, letting it cook over medium heat for about 20 minutes or until the peas are cooked.
To complete, remove the lid and crack the eggs directly into the pan. Cover again with the lid and cook for about 10 minutes or until the eggs are cooked.
Finally, after the eggs are firm, turn off the heat and serve in a bowl or deep plate. Garnish with raw olive oil and a sprinkle of pepper.
Tip!
If you prefer a softer egg, let it cook for only 5 minutes. Enjoy your eggs by dipping white bread or whatever you prefer; I’m sure you won’t regret it!
