Italian Snacks and Light Meals Recipes - Eggs with Peas and Tomatoes (Uova con Piselli e Pomodori) Recipe

 

Ingredients

• 25g/2 tbsp unsalted (sweet) butter

• 2 garlic cloves

• 8 slices of bread

• 3 tomatoes, chopped

• 50ml/3 1/2 tbsp red wine

• 1 bou1uet garni sachet

• salt and freshly ground black pepper

• 8 eggs

• 100g/4 oz fresh or frozen peas, cooked

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Method:

1. Heat the butter in a frying pan. Add the garlic. Fry the bread slices until they are golden and crisp.

2. Keep warm. Put the tomatoes, wine and herbs in a saucepan and bring to the boil. Season with and salt and pepper and boil for 3 minutes.

3. Remove the bouquet garni. Poach the eggs in the tomatoes and wine mixture until the whites are set.

4. Remove each egg with a draining spoon and place carefully on a slice of bread. Surround with the peas and serve at once.