You know those evenings when you get home late, you’re tired and you don’t really feel like cooking, but your stomach is growling? It’s exactly at times like these that peas with sunny-side-up eggs become my best friends!
This dish, which we often simply call “eggs with peas” in Sicily, proves that with very few ingredients — that almost everyone has at home, like a bag of frozen peas and a few fresh eggs — you can put a complete, nutritious and very tasty vegetarian main on the table.
It’s a recipe that tastes of simplicity and family, perfect served hot with a nice slice of country bread for the inevitable “scarpetta” in the soft yolk. Follow me into the kitchen and I’ll show you how to make it in under 20 minutes.
Below, as always, I leave you some other tasty recipes with peas and then we’ll go straight below the photo to see how to prepare Peas with Sunny-Side-Up Eggs 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Peas with Sunny-Side-Up Eggs
- 3 3/4 cups frozen peas (or fresh)
- 1 onion (small)
- 8 eggs
- 4 tbsp extra virgin olive oil
- 1 pinch salt
- to taste black pepper
- 1/2 cup water
- to taste chopped parsley
Tools
- 1 Cutting board
- Knife
- 1 Pan
- 1 Wooden spoon
Preparation Peas with Sunny-Side-Up Eggs
1. The aromatic soffritto: Start by finely chopping the onion. In a large pan, heat the extra virgin olive oil and gently sweat the onion over low heat.
Stir often: it should become translucent and sweet without burning, to give the dish all its aroma.
2. Cooking the peas: Add the peas (even if still frozen) or the fresh ones directly to the pan.
Raise the heat slightly, add salt and let them sauté for a couple of minutes.
Add half a cup of hot water, cover with a lid and cook for about 15 minutes, or until the peas are tender and the liquid has almost completely reduced.
3. The sunny-side-up eggs: Once the peas are ready, use a wooden spoon to create small spaces (“nests”) between the vegetables. Crack an egg into each space, being careful not to break the yolk.
4. The finishing touch: Season the eggs with pepper, add a pinch of salt on the yolks and a sprinkle of fresh parsley.
Cover again with the lid and cook for another 3-5 minutes: the whites should be set and opaque while the yolks remain creamy and inviting. Serve immediately while hot!
Storage, tips and variations
Immediate serving: This is a dish that tastes best straight off the stove, when the yolk is still runny. I don’t recommend storing already-cooked eggs, because reheating will make the yolk hard and they will lose their appeal.
If you have leftover peas: If you cooked too many peas, you can store them in an airtight container in the refrigerator for 2 days. When ready to eat, reheat them in a pan with a splash of water and only then add fresh eggs to cook at the last moment.
Freezing: You can freeze only the cooked peas (without eggs) for about one month.
Cooking the egg: The secret for a well-cooked white and a creamy yolk is the lid. Keeping it on the pan lets the steam cook the top of the white without flipping the egg.
Very fresh eggs: The fresher the egg, the more the white will stay gathered around the yolk and won’t spread too much in the pan.
The stock cube trick: If you want a more intense flavor, you can add a teaspoon of vegetable bouillon granules (homemade is best) to the cooking water of the peas.
Tasty variations
“Red” version: Add two tablespoons of tomato passata or a little tomato paste together with the peas’ water. You’ll get a delicious red sauce, perfect for lovers of more rustic flavors.
Cheesy touch: One minute before turning off the heat, place a slice of provola or a sprinkle of Parmigiano Reggiano over each egg. Cover with the lid until it melts.
Spicy version: If you like bold flavors, add a pinch of chili pepper when sweating the onion. The contrast with the sweetness of the peas is incredible!
Peas with Sunny-Side-Up Eggs 📸 Now it’s your turn!
This is one of those recipes that solves dinner in minutes, but I’m curious to know how you make it! Every family has its little secret: some add tomato, others prefer fresh peas and others never give up a touch of melty cheese.
Tell me your version: Do you like classic peas or do you add a secret ingredient? Write it below in the comments!
Show me your result: If you make this tonight, take a photo and tag me on social media. I love seeing your “scarpetta” in the egg yolk!
Questions or doubts? If you have any curiosities about cooking or pairings, ask away: I’ll happily answer.
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Frequently Asked Questions (FAQ)
Can I use canned peas?
Yes, if you’re in a hurry you can use them. In this case, drain them well from their packing liquid and add them to the onion soffritto. Since they’re already cooked, 5 minutes of flavoring will be enough before adding the eggs.
What bread pairs well?
The ideal companion is a durum wheat bread with a crunchy crust or slices of toasted country bread. The scarpetta in the egg yolk mixed with the peas’ sauce is mandatory!
