Black-Eyed Peas and Potato Skillet with Poached Eggs
Equipment
Ingrediënten
- ⅓ cup dried black-eyed peas
- 1 ½ cups new redskin potatoes halved
- 1 tablespoon olive oil
- 1 red onion diced
- 1 tablespoon fresh rosemary chopped
- 2 tablespoons fresh dill chopped
- ¼ teaspoon salt
- 2 eggs
Garnish:
- Additional chopped fresh dill
Instructies
- Fill a large saucepan with water and bring it to a boil.
- Add dried black-eyed peas and cook until almost tender, about 15 to 18 minutes.
- Add halved new redskin potatoes to the boiling water and cook for an additional 5 to 6 minutes, until the potatoes and peas are tender.
- Drain and set aside.
- In a skillet, heat olive oil.
- Add diced red onion and cook until translucent, about 4 to 5 minutes.
- Stir in the cooked potatoes, peas, fresh rosemary, dill, and salt.
- Cook until the potatoes are golden.
- Make two wells in the potato mixture and crack one egg into each well.
- Cover the skillet and cook until the eggs reach the desired doneness.
- Remove from heat and sprinkle the dish with additional chopped fresh dill.
Notes / Tips / Wine Advice:
Serve the black-eyed peas and potato skillet with poached eggs immediately.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 50 g | Protein: 15 g | Fat: 16 g | Fiber: 10 g | Sugar: 7 g
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