Easy eggs with peas. Fast, cheap and complete dinner. ONLY 325 Kcal.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Chop the tomatoes.

Crush the garlic clove with the knife blade.

Heat the olive oil in a cast iron pan on medium-low heat.

Add the garlic to the hot oil and allow it to get brown.

Remove the garlic from the pan.

Add the chili flakes and frozen peas to the pan and stir for a couple of minutes until the peas are defrosted and start to cook, noticing their color change.

Add the chopped tomatoes and tomato sauce to the pan and stir well.

Cover the pan with a lid (or improvise if you don't have one) and let it cook for roughly 10 minutes until the peas and tomatoes darken in color.

Season the mixture with a pinch of salt and check the seasoning.

Create 4 holes in the mixture and crack one egg into each hole, breaking the eggs into a small bowl first to avoid shell pieces.

Sprinkle the eggs with a bit of salt and optional pepper.

Cover the pan and cook for 4 minutes until the eggs are ready to be served.

Sprinkle freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens