After talking with the wife of a Japanese egg farmer yesterday, it feels just natural to follow the chicken and egg thread and feature this dish from Spanish Flavors (Kyle Books, US publication January 2013) by Jose Pizarro, perfect for your pocket.
peas and ham with eggs
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.
2 extra-large, free-range (cage-free) eggs
sea salt and freshly ground black pepper
For the braised peas
3 tablespoons olive oil
3/4 cup shallots, finely chopped
4 garlic cloves, thinly sliced
homemade chicken stock
oz thinly sliced Serrano ham, finely shredded
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.
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
Previous slice from 'Spanish Flavors' was Candied Orange Torrijas.
(* Recipe from Jose Pizarro's Spanish Flavors-Published in US by Kyle Books, January 2013- Photos by Emma Lee)