The creamy yolk from the soft-boiled eggs mixes deliciously with the peas for a delightfully savory flavor.
Black-Eyed Peas and Jammy Eggs
Makes 4 servings
Ingredients
- 1 cup dried Camellia®’s Blackeye Peas, sorted and rinsed
- 2 tablespoons olive oil, divided
- 1 cup chopped green onion
- 1 Fresno chile, stemmed and minced
- 2 cloves garlic, minced
- 1¾ cups unsalted vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup frozen gold and white corn
- 2¾ teaspoons kosher salt
- 2 teaspoons clover honey
- 1 teaspoon apple cider vinegar
- 2 cups coarsely crumbled cornbread
- 4 large eggs
- Hot sauce, to serve
- Garnish: chopped green onion, flaked sea salt
Instructions
- In a large bowl, combine peas and water to cover by 2 inches. Cover and let stand for 6 hours to overnight. Drain, discarding liquid.
- In a medium stockpot or Dutch oven, heat 1 tablespoon oil over medium heat. Add green onion, chile, and garlic; cook until softened, about 3 minutes. Stir in drained peas and vegetable broth. Bring to a boil, and reduce heat to medium-low; cover and simmer, stirring occasionally, until peas are tender, 30 to 35 minutes. Stir in tomatoes and corn; return mixture to a boil, and reduce heat to medium. Continue cooking, uncovered, until pea mixture is thickened, 35 to 40 minutes more. Stir in salt, honey, and vinegar.
- Preheat oven to 400°. Line a baking sheet with parchment paper. Add cornbread and remaining 1 tablespoon oil, tossing to combine.
- Bake until toasted, 5 to 7 minutes, stirring halfway through baking. Let cool on baking sheet. (Cornbread will continue to dry and crisp as it cools.)
- Fill a medium bowl with ice water. Fill a large saucepan with water to about 1½ inches from top; bring to a boil over medium-high heat. Using a slotted spoon, carefully add eggs to pot; reduce heat to medium, and cook for 7 minutes.
- Transfer eggs to prepared ice bath, and let rest until cool enough to handle, 2 to 3 minutes. Peel eggs and cut in half.
- Divide pea mixture among shallow bowls. Top each with two egg halves and cornbread crumbles. Serve with hot sauce. Garnish with green onion and sea salt, if desired.
