Eggs with Peas Stewed in a Pan.
This is a dish that takes me back to my childhood, in winter, when Grandma Maria would make this dish to warm me up, and I would dip bread into the yolk.
The peas and broth served as a little soup.
Even today, I make these eggs for my grandchildren, and the tradition continues together with lots of cuddles.
The egg is a food that can be consumed directly or as an ingredient in numerous dishes from cuisines around the world. The most commonly used is the chicken egg, but eggs from other birds are also consumed: quail, duck, goose, ostrich, etc.

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Cost: Economical
Preparation time: 3 Minutes
Portions: 4
Cooking methods: Slow Fire, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring, Summer

306.38 Kcal

calories per serving

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Energy 306.38 (Kcal)
Carbohydrates 24.43 (g) of which sugars 4.47 (g)
Proteins 11.77 (g)
Fat 18.48 (g) of which saturated 4.67 (g)of which unsaturated 5.49 (g)
Fibers 4.38 (g)
Sodium 440.70 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Eggs with Peas Stewed in a Pan

4 Eggs
1 onion
1.4 oz extra virgin olive oil
1.5 cups peas
to taste salt
to taste croutons
to taste pepper

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Tools

What we need to make

Pan
Cutting Board
Torch

Preparation

Let’s cook

Peel and chop the onion, put it in the pan with EVO oil, and let it brown a little.
Then add the peas, if using frozen ones, thaw them first, and stir.
let it fry for 3 minutes.
Then add a cup of water, a pinch of salt, and pepper.
I use homemade vegetable stock with the Bimby for flavor.
Let it cook for 4 minutes.
Afterward, taste the peas, if they seem tender, you can add the eggs.
Cover and let it cook until the egg white coagulates to your liking.
I prefer the yolk to be very soft.
Serve immediately while hot, accompanied by croutons.