Some days call for an easy, simple supper. This tasty egg dish with peas, spring onions, garlic and tomatoes is not only easy but also wholesome and gluten-free. Fresh peas work wonderfully if you can get them, though frozen peas are a great alternative too. Their natural sweetness and texture go so well with the eggs, along with garlic, tomatoes and spring (green) onions.
We Turks love eggs; for instance, Menemen, Turkish style scrambled eggs with peppers and tomatoes is a national favorite. Eggs done different ways take the centerpiece during our leisurely weekend Turkish breakfast, my favorite meal of the day. We also turn to eggs for an easy, light supper like this one with peas. Flavored with the pungent cumin and spicy red pepper flakes (if you wish), this meal gets ready in no time and so satisfying. You can serve Cacik dip with yoghurt and cucumbers or the lovely lamb’s lettuce/purslane salad with garlic yoghurt aside. Make sure to have some flat breads or a nice crusty loaf aside to mop up the delicious juices.
- 250 gr/ 9 oz. fresh or frozen peas
- 3 spring (green) onions, finely chopped
- 1-2 small garlic cloves, finely chopped
- 1 medium tomato, finely chopped
- 4 medium free range eggs
- 45 ml / 3 tbsp. olive oil
- 5 ml / 1 tsp. ground cumin
- 5 ml / 1 tsp. red pepper flakes or chili flakes
- Salt and freshly ground black pepper to taste
- Flat breads or crusty bread to serve
- If using fresh peas, place them in a small saucepan and cover with hot water. Boil gently for 2- 3 minutes. If using frozen peas, gently boil for 3-4 minutes. Drain and rinse under cold water to retain their color and firmness.
- Heat the olive oil in a wide pan. Stir in the spring (green) onions, garlic and tomatoes. Cook for 2 minutes over medium heat.
- Add the cooked peas to the pan and combine all the vegetables well.
- Crack the eggs over the vegetable mixture, season with salt and freshly ground black pepper. Also sprinkle ground cumin and red pepper flakes or chili flakes over the eggs.
- Cook the eggs for about 4-5 minutes (or a little longer if you prefer) over low to medium heat, until the eggs are just done. I like mine when the egg white is set and the yolk is a little on the runny side.
- Serve hot with flat breads or a nice crusty loaf aside to mop up the delicious juices.