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Sautéed peas with chorizo and golden fried egg
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We are lucky enough to have guisantes lágrima (tear-shaped peas) in the Basque. They are the best peas ever – really tiny and with an unforgettably sweet flavour. But you can use any peas for this recipe, which is perfect for breakfast, lunch or dinner.
Prepare 10 minutes Cook 15 minutes
2-3 tbsp olive oil
2 echalion shallots, finely chopped
2 garlic cloves, finely chopped
400g peas (defrosted, if frozen)
125g cooking chorizo, cut into small cubes
150g day-old bread, cubed
handful mint leaves
1. Heat a little of the oil in a pan and gently fry the shallots and garlic for a few minutes. Add the peas and a splash of water; sauté gently until tender. Meanwhile, fry the chorizo in a separate pan with a little more oil. Once it has started to turn golden and released its fat, remove with a slotted spoon and set aside. Add the bread to the chorizo oil; fry until crisp. Mix in the chorizo; season.
2. Heat a good layer of oil in a non-stick frying pan and fry the eggs so that the whites bubble up and go crispy but the yolks stay soft. Serve the sautéed peas and bread cubes with the chorizo immediately, scattered with the mint and topped with the crispy golden egg.
Typical values per serving: