Recipe: Egg & Peas

This is a dish my family often eats during the weekends for breakfast, usually when the whole clan is gathered. It’s filling, delicious, easy to make and healthy!
It might be an acquired taste though, as the combination of egg and peas isn’t common to some.

Egg & Peas

Ingredients: (enough for 2 people)
4 x freshly cooked hard boiled or semi-hard eggs
1/2 a 500g bag of shelled frozen sweet peas
1 large onion, sliced into long pieces
1 tablespoon of oil (we use olive oil)
ground black pepper to taste

Method:
Heat the oil in a saucepan or wok (we use a thin wok) and then add the sliced onion.
At the same time get the eggs boiling.
Cook the onion until they turn a light golden brown, then toss in the peas. Stir for about 3 minutes.
Add slightly less than 1/2 a measured cup of water, stir, cover and then lower the heat.
You want to check back and stir every so often, watching the water. Once the water is gone, and the substance at the bottom of the pan is more oily than watery in texture, add the black pepper. We usually use around half a teaspoon for this amount of peas. Stir, cover and turn off the heat.
Peel the eggs… a really easy way of doing this is tapping the egg on a hard surface so it cracks all over.
Serve the eggs with the peas.

Eating Tip: Eat a piece of egg with a spoonful of peas… YUM!