The peas and eggs are a perfect combination, a traditional dish in Rome. It is consider a complete single dish, ideal to bring to the table with some good fruity white wine and fresh bread. You can change the recipe, replacing the bacon with raw ham, or with a sweet seed, and cook the eggs together with the peas, so as to form a mixture.
If you want to flavor even more the dish, we recommend to blend the sauté with simple white table wine.
Instructions
- Place the onion on a chopping board and peel it (1), then slice it finely (2) and leave aside in a saucer (3).
- Place the bacon on a chopping board (4), and slice it into strips of about one centimeter (5). Leave aside on a flat plate (6).
- Pour three table spoons of extra virgin olive oil (7) in a pan, and once hot, add the onion (8) to brown. Once done, add the bacon to strips (9) and mix with a wooden spoon, letting it cook for about ten minutes.
- Then add the peas (10), stirring carefully (11). Cover with a lid (12) and cook for about twenty minutes on a moderate flame.
- Open the eggs into a small bowl (13), without having to beat them. Add salt to your liking (14) and sprinkle with freshly ground black pepper (15).
- With a ladle, make a space in the center of the peas (16) and pour in the eggs (17) keeping the flame moderate. When the egg solidify, gently lift it up (18), leaving it to cook for another two minutes. Then serve on the table very hot.
