Braised Peas And Ham With Eggs Recipe

Mar 23, 2013 10:02 am

A simple Spanish meal for any time of day

By José Pizarro

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Photo: Emma Lee

Adding some chopped mint to this Spanish delicacy adds some freshness.

Spanish Flavours is on our list of must-own cookbooks for this spring. London-based chef José Pizarro's volume of regional Spanish dishes from tapas and peasant dishes to restaurant-worthy composed dishes is our latest obsession. First up: a super-simple dish for any meal of the day, accented by Serrano ham.

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.

Reprinted with permission from Spanish Flavors

Servings: 2

Ingredients

2 extra large free-range eggs

sea salt and freshly ground black pepper

Braised peas

3 tablespoons olive oil

3/4 cup shallots, finely chopped

4 garlic cloves, thinly sliced

1 pound shelled peas, fresh or frozen

1/2 cup homemade chicken stock

3 ounces thinly sliced Serrano ham, finely shredded

Directions:

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.
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.
Stir in the Serrano ham and season to taste with salt and pepper.
Break the eggs, spaced well apart, on top of the peas, season lightly and cover the pan with a tightly-fitting lid.
Leave to cook gently for 5 minutes, or until the eggs are set to your liking. Eat with some crusty fresh bread.

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Level of Difficulty:

Easy

Prep Time:

10 minutes

Cooking Time:

20 minutes

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