Eggs with peas and tomato are an economical, easy, and quick dish. This dish is a great dinner saver or a solution for a quick and healthy lunch. Serve the eggs with peas with your favorite type of bread (for me, rustic bread) and remember that here the ‘scarpetta’ is a must!
Other egg recipes you might like:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 3 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Eggs with Peas and Tomato
- 4 eggs
- 9 oz frozen peas
- 10.5 oz tomato pulp
- 1 clove garlic
- to taste extra virgin olive oil
- to taste dried oregano
- to taste salt
- to taste pepper
How to Prepare EGGS WITH PEAS AND TOMATO
In a pan, brown the peeled garlic clove with a drizzle of extra virgin olive oil. Add the tomato pulp and dilute with a little water; add salt, pepper, season with a few pinches of oregano, cover with a lid, and bring to a boil.
Add the frozen peas and cook over low heat for about 15 minutes or until the peas are almost cooked. Stir occasionally.
After the necessary time, remove the garlic and add the shelled eggs as follows: take a spoon, make 4 holes in the peas and pour 1 egg into each hole, being careful not to break the yolk. Add a few pinches of salt to the eggs, cover again and cook for a few minutes, until a white layer forms on the yolk (it will take about 4 minutes if you want a runny yolk, a couple more minutes if you prefer it hard).
At the end of cooking, you can add a drizzle of raw oil.
Serve your dish of eggs with peas and tomato hot.
Notes
You can replace the tomato pulp with the same amount of tomato puree.
You can replace oregano with some fresh or frozen basil leaves.
If you liked this recipe, you might also be interested in the Chicken with Peas and Tomato or the Pasta with Peas and Ham or the Meatballs in Sauce with Peas.
The recipe for Eggs with Peas and Tomato is included in the collection Egg Recipes.
