Eggs with peas in tomato sauce and bread

Ingredients

For 1 serving

• Eggs2
• Peas120 g
• Tomato passata150 g
• Onion40 g
• Extra virgin olive oil2 teaspoons
• Bread60 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: April – June

Method

1. Peel the onion and chop it finely.
2. Heat the oil in a deep frying pan over medium-low heat and fry the onion for 4 minutes, until soft and translucent; add the peas and cook for 5 minutes, stirring.
3. Add the passata and a pinch of salt and cook for 10 minutes over medium heat, until the peas are tender and the sauce has thickened.
4. With a spoon make two hollows in the sauce, crack the eggs into them, cover and cook over low heat for 5–6 minutes, until the whites are set and the yolks still soft.
5. Finish with a grind of black pepper and serve with the bread to mop up the sauce.