Eggs with Peas
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- peas
- water
- salt
- olive oil
- onion
- 1 per person eggs
Instructions
- Cook the peas in salted water until tender. Drain and reheat them in olive oil with fried onion, stirring gently to combine. Arrange the peas attractively in the center of a serving dish. Around the peas, place one fried egg (estrellado—cracked into hot oil until the whites are set but yolk remains runny) for each diner.