Spring Peas with Eggs and Ham
Ingredients
1/4 cup extra virgin olive oil
1 large onion, diced(1 1/2 cups)
1 tsp salt
1/2 tsp freshly ground pepper
5 clove garlic, minced
1/2 cup pine nuts
3 cup green peas-fresh or frozen
3/4 cup water
1/ cup roughly chopped fresh basil leaves
2 large red bell peppers, roasted and peeled- dice one and cut the other into 1/4 inch strips
2 oz serrano ham or prosciutto, cut into thin strips
8 large eggs
1/3 cup grated parmesan cheese
DirectionsStep-By-Step
1. Preheat oven to 400 degrees. In a large cast iron skillet , heat oil for 30 seconds. Add onion,salt and pepper. Cook over medium heat for 10 to 12 minutes or until onion is soft and golden. Add garlic; cook for 5 minutes, stirring often.
2. Toast pine nuts in a shallow dry pan over low heat until slightly golden and aromatic 4-6 minutes. Add to skillet, along with peas and water. Simmer for 5 minutes or until peas are cooked. Add basil. diced pepper and ham; bring to a boil.
3. Remove skillet from heat. Spread pea mixture evenly in a 9 inch ceramic or earthenware casserole. With the back of a ladle, make 8 indentations in pea mixture. Break one egg in each of the indentations. Frame eggs with bell pepper strips and sprinkle all with cheese. Bake for 12-15 minutes or until eggs are cooked to your liking.
4. Note: I used the bell peppers from the store that were already roasted. Diced some and cut other half in strips. So good!! Enjoy.
