ITALIAN PEAS AND EGGS
This is a slightly spicy and VERY filling side dish that you can alter to suit your family's tastes. It's the absolute only way to get my kids and I to eat peas! Simple, filling and TASTY! This comes from my father-in-law's family where inexpensive foods were used to create a filling meal. My husband LOVES to sop up the pea/oil juice with fresh Italian bread. Great as a side for meat dishes.
Provided by RedVinoGirl
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.
Nutrition Facts : Calories 259.7, Fat 15.3, SaturatedFat 3, Cholesterol 211.5, Sodium 73.9, Carbohydrate 18.8, Fiber 6.1, Sugar 7.4, Protein 12.2
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Provided by Bon Appétit Test Kitchen
Categories Egg Tomato Breakfast Brunch Vegetarian Quick & Easy Low Cal Feta Chickpea Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 46 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
- Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
EGG AND GREEN PEAS SCRAMBLE
Make and share this Egg and Green Peas Scramble recipe from Food.com.
Provided by Mini Ravindran
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a non stick skillet.
- Add onion and green peas and saute on high heat for 2 minutes.
- Add salt and pepper and mix well.
- Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked.
- Serve warm.
SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
PEAS IN TOMATO SAUCE (REVITHIA ME SALTSA DOMATA)
I found this wonderful recipe on greek-recipes.com but it started with dried chick peas. Not having the luxury of time, I ended up remaking the recipe with a slightly more convenient ingredients. This can be served either as a side-dish serving 4 or an entrée serving 2.
Provided by justcallmetoni
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
- Add olive oil and onions to a large skillet over medium heat. Cook 2 or 3 minutes until the onions soften a bit. Add the minced garlic and stir a minute.
- Add the tomatoes (canned and paste), sugar, oregano, basil, and water to the onions. Continue to cook another 5 minutes so that flavors begin to come together. Adjust seasonings as desired at this point. Add zucchini and cook 5 to 8 minutes. The zucchini should be cooked but still firm.
- Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
- Serve warm.
Nutrition Facts : Calories 95.4, Fat 3.8, SaturatedFat 0.6, Sodium 82.3, Carbohydrate 13.5, Fiber 3.5, Sugar 6.6, Protein 3.5
TOMATO, BASIL & PARMESAN SCRAMBLED EGGS
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Number Of Ingredients 7
Steps:
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
EGGS POACHED IN MARINARA SAUCE
In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
- Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
- Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams
More about "peas in a light tomato sauce with scrambled eggs recipes"
EGGS WITH PEAS AND TOMATOES, FLAVORED WITH CUMIN AND …
From ozlemsturkishtable.com
5/5 (2)Servings 2Cuisine TurkishEstimated Reading Time 3 mins
PORTUGUESE PEAS AND EGGS - THE FOOD IN MY BEARD
From thefoodinmybeard.com
Install 4Estimated Reading Time 3 minsServings 3Total Time 45 mins
EGGS IN TOMATO SAUCE WITH CHICKPEAS & SPINACH
From eatingwell.com
PEAS AND EGGS (PISELLI CACIO E UOVA) - MEMORIE DI ANGELINA
From memoriediangelina.com
Reviews 33Estimated Reading Time 6 minsServings 4-6Total Time 15 mins
TOMATO SCRAMBLED EGGS RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
JAPANESE STYLE SCRAMBLED EGGS (TAMAGO TOJI) - RECIPETIN JAPAN
From japan.recipetineats.com
99 PEA RECIPES FOR EVERY TABLE | EPICURIOUS
From epicurious.com
PEAS IN A LIGHT TOMATO SAUCE WITH SCRAMBLED EGGS RECIPES RECIPE
From recipert.com
RECIPE: PISELLI (BRAISED PEAS IN TOMATO SAUCE) - THE …
From ajc.com
VEGETABLE - ITALIAN PEAS AND EGGS IN TOMATO SAUCE RECIPES
From similarrecipe.com
CHINESE SCRAMBLED EGGS WITH TOMATO RECIPE - SERIOUS EATS
From seriouseats.com
PEAS IN A LIGHT TOMATO SAUCE WITH SCAMBLED EGGS (UOVA …
From eatyourbooks.com
FRESH HEIRLOOM CHERRY TOMATOES AND PEAS RECIPE ON FOOD52
From food52.com
AVOCADO TOAST WITH EGGS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY CREAMED PEAS WITH WHITE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
37 FRESH TOMATO RECIPES FOR PEAK TOMATO SEASON
From allrecipes.com
SCRAMBLED EGGS WITH TOMATOES AND PEPPERS - EATINGWELL
From eatingwell.com
You'll also love