Piselli spagnoli all’aglio con uova

Ingredienti

• 6 tbsp extra virgin olive oil (90 ml)
• 1 onion
• 6 cloves garlic
• 1/4 cup dry white wine (60 ml)
• 1/2 tsp dried thyme (.50 grams)
• 1 bay leaf
• 1 bag frozen peas (16 oz / 450 grams)
• 4 cage-free organic eggs
• handful chopped chives
• sea salt & black pepper

Preparazione

1. 1

   Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

2. 2

   In the meantime, finely chop the onion and roughly chop the garlic

3. 3

   Add the cut ingredients into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the wine, dried thyme and bay leaf, mix together and then simmer

4. 4

   Once the alcohol has been cooked off in the wine, about 3 minutes, add in the frozen peas, mix together, then mix every 1 to 2 minutes

5. 5

   While the peas are cooking, heat a separate fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

6. 6

   Once the oil is nice and hot, crack in the eggs, you can fry them in any style, I cooked them the Spanish way, just let the eggs sit without moving them, after 1 to 2 minutes and they have a light crispy texture underneath, splash some of the hot olive oil over the eggs, then remove from the pan and season with sea salt & black pepper

7. 7

   After cooking the peas for 6 to 7 minutes and they're tender (you can always try one to ensure they're done), season with sea salt & black pepper, mix together, then remove from the heat

8. 8

   Transfer the peas into shallow bowls, top each one off with a fried egg and then a couple more peas over the outer edges of the egg, sprinkle with chopped chives, enjoy!