Italian Recipes - Eggs with Peas and Tomatoes (Uova con piselli e Pomodori) Recipe

  
 

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

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.