home < > logineditadd
Braised Peas And Ham With Eggspork
A simple Spanish meal for any time of day
date18 February 2014, authorMichal Krzywonos, author189 visits
recipe url links1 link
serves2 people
cooking time20 minutes

Recipe ingredients: 2 large eggssome saltsome peppersome olive oil ¾ cups of shallot (finely chopped, can use onions)4 cloves of garlic1 pound of peas (shelled, fresh or frozen) ½ cups of stock (chicken, can use water)3 ozs of Serrano ham (thinly sliced and shredded)
This dish was one of my favorites when I was a student. It is really easy to make and filling — perfect for your pocket. These braised peas (without the egg) would make a lovely side dish, maybe with a piece of simply grilled chicken or fish. You can bake this recipe in individual small dishes as well — easy for a simple supper for one after work. Add some chopped mint if you have some, to give freshness to the dish.

1. Heat the olive oil in a medium frying pan. Add the shallots and garlic, cover, and cook gently for 5 minutes until soft, but not browned.

2. Stir in the peas and chicken stock, partially cover, and simmer gently for 5 minutes until the peas are tender and the liquid has reduced to leave them just moist.

3. Stir in the Serrano ham and season to taste with salt and pepper.

4. Break the eggs, spaced well apart, on top of the peas, season lightly and cover the pan with a tightly-fitting lid.

5. Leave to cook gently for 5 minutes, or until the eggs are set to your liking. Eat with some crusty fresh bread.