Hard-boiled eggs stewed with peas and bread

Ingredients

For 1 serving

• Eggs2
• Peas150 g
• Tomato passata200 g
• Onion40 g
• Basil3 g
• Parmigiano Reggiano10 g
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Bring a small pan of water to the boil, lower the eggs in gently with a spoon and cook for 9 minutes, until hard; cool them in cold water and peel.
2. Meanwhile chop the onion. Heat the oil in a pan over medium-low heat and fry it for 4 minutes, until translucent.
3. Add the tomato passata, the peas and a pinch of salt and cook, covered, over low heat for 15 minutes, stirring now and then, until the peas are tender and the sauce thick.
4. Halve the eggs, lay them in the sauce yolk side up and heat for 3 minutes over low heat, spooning some sauce over them, until hot.
5. Finish with torn basil and grated Parmigiano Reggiano and serve with the bread.