Fresh spring peas are shelled and sautéed with onion and Thai chilies, then spiced with cumin and coriander. Eggs are baked to perfection in the oven, cradled in nests of the seasoned peas. This recipe comes to us from Prerna of Indian Simmer.
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1-2 thai green chilis, minced
2 1/2 cups fresh green peas, shelled
- 2 1/2 cups frozen green peas, thawed
- 1 tablespoon ground coriander
1 teaspoon curry powder
3 large eggs
salt, to taste
- bread of choice*, for serving
Preheat an oven to 350 degrees.
Place the oil in a sauté pan or skillet over medium-high heat. Add the chopped onion and Thai chilis and sauté for 3-5 minutes, or until they begin to become fragrant. Add the green peas to the pan and season all the veggies with ground coriander and curry powder and salt, to taste.
If using fresh peas, cook 2-4 minutes, or until the peas are just tender. If using frozen peas, cook for less than a minute, or until the peas have warmed through.
Place the pea onion mixture into a medium sized baking dish so that the peas cover the bottom of the dish. Make 3 wells in the bed of peas with a spoon, making sure there are still a few peas covering the base even where you made the depressions.
Break the 3 eggs into those 3 dents, taking care to ensure that the eggs are still sitting on a few peas in the depression and are not sitting on the bottom of the baking dish directly.
Cover the baking dish with aluminum foil, poking a few holes in the foil with a fork so that the steam can escape.
Bake for 20-30 minutes, or until the eggs are cooked to preference. Divide into 3 portions, serve with bread, if using, and enjoy.