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Warm Peas with Eggs

Serving Size

2

Ingredients

  • ½ white onion, diced
  • 3 tbsps water
  • 3 cups frozen peas
  • ¼ cup sea salt
  • 5 eggs

Directions

  • In a pan over medium-high heat, sauté the onions with water. Cook until browned, stirring frequently and adding more water to prevent the onions from sticking.
  • Add the peas and stir until warmed through–season with salt
  • Crack the eggs over the peas, spacing them out evenly. Cover the pan with a lid and bring down the heat to low. Cook for 3-5 minutes or until the egg whites have cooked through, and the yolk is set to your liking.
  • Remove from heat and serve immediately.

Notes

Leftovers: Refrigerate in an airtight container for up to three days More Flavor: Use broth or oil instead of water Additional Toppings: Top with avocado, diced tomatoes, salsa, olives, and/or feta cheese. Serve with toast, rice cakes, toasted sweet potato slices or as is

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