Braised Peas And Ham With Eggs
Braised Peas And Ham With Eggs requires approximately 30 minutes from start to finish. This main course has 615 calories, 37g of protein, and 32g of fat per serving. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $6.73 per serving. Several people made this recipe, and 216 would say it hit the spot. Head to the store and pick up chicken stock, eggs, peas, and a few other things to make it today. It is brought to you by Food Republic. Overall, this recipe earns an awesome spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Braised Gem Lettuce, Broad Beans, Peas And Ham With Quails Eggs, Portuguese-Style Braised Peas with Eggs, and Green Eggs and Ham: Deviled Eggs.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup homemade chicken stock
2 extra large free-range eggs
1 pound shelled peas, fresh or frozen
4 garlic cloves, thinly sliced
3 tablespoons olive oil
Braised peas
sea salt and freshly ground black pepper
3 ounces thinly sliced Serrano ham, finely shredded
3/4 cup shallots, finely chopped
Equipment:
frying pan
Cooking instruction summary:
Directions: Heat the olive oil in a medium frying pan. Add the shallots and garlic, cover, and cook gently for 5 minutes until soft, but not browned.Stir in the peas and chicken stock, partially cover, and simmer gently for 5 minutes until the peas are tender and the liquid has reduced to leave them just moist.Stir in the Serrano ham and season to taste with salt and pepper.Break the eggs, spaced well apart, on top of the peas, season lightly and cover the pan with a tightly-fitting lid.Leave to cook gently for 5 minutes, or until the eggs are set to your liking. Eat with some crusty fresh bread.Try out these Spanish dishes on Food Republic:Apple Turnovers RecipeChorizo And Shrimp Rice RecipeArroz Abanda Recipe
Step by step:
1. Heat the olive oil in a medium frying pan.
2. Add the shallots and garlic, cover, and cook gently for 5 minutes until soft, but not browned.Stir in the peas and chicken stock, partially cover, and simmer gently for 5 minutes until the peas are tender and the liquid has reduced to leave them just moist.Stir in the Serrano ham and season to taste with salt and pepper.Break the eggs, spaced well apart, on top of the peas, season lightly and cover the pan with a tightly-fitting lid.Leave to cook gently for 5 minutes, or until the eggs are set to your liking. Eat with some crusty fresh bread.Try out these Spanish dishes on Food Republic:Apple Turnovers Recipe
3. Chorizo And Shrimp Rice Recipe
4. Arroz Abanda Recipe
Nutrition Information:
covered percent of daily need
