Peas and Eggs / Piselli e Uove

Peas and eggs. What’s so special about that?

You’ll see.


  • 3 tablespoons Filippo Berio olive oil
  • 1/4 pound diced pancetta
  • 2 cups fresh or frozen peas
  • Salt and pepper to taste
  • 4 large eggs at room temperature
  • 4 thick slices semolina or sourdough type bread
  • Ingredients


  1. Heat the olive oil in an 8-inch nonstick skillet. Stir in the pancetta. Cook over low heat for 5 minutes until the pancetta renders its fat and begins to crisp.  Add the peas, salt and pepper. Simmer uncovered for 2 minutes. With a wooden spoon, spread the peas evenly in the base of the skillet. Crack the eggs carefully over the top of the peas. Cover and cook over medium low heat for 4 to 6 minutes. The eggs should look poached with set center yolk and firm egg white.
  2. Serve hot accompanied with the bread slices
  3. Cook’s Secret:  Organic eggs have superior flavor, are fresher, and higher in omega 3.
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