Peas with poached eggs

Peas with poached eggs. Raw onions, Canned crushed tomatoes, Raw carrots.

Inês

10 + 25 min · 1

Ingredients

• 25 g Raw onions
• 15 g Canned crushed tomatoes
• 60 g Raw carrots
• 250 g Raw peas
• 159 g Raw egg
• 5 g Olive oil
• 1 g Table salt
• 150 g Water

Preparation

1. Finely chop the onion and cut the carrot into small cubes. Heat the oil in a small saucepan and cook them over low heat for about 5 minutes, stirring occasionally.
2. Add the crushed tomatoes and cook for 2 minutes, stirring.
3. Add 150 ml of hot water and the salt. Bring to a gentle boil.
4. Add the peas and simmer for 8–12 minutes, until the peas and carrot are tender. Allow some liquid to evaporate, but keep enough sauce to cook the eggs. Add a little hot water if needed.
5. Make small wells in the peas and crack the eggs into them. Cover and cook gently for about 4–6 minutes, until the whites are set; cook longer if you prefer firmer yolks.