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Eggs baked with peas and bacon

Servings:
Makes 4 servings
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Ingredients

  • Extra-virgin olive oil
  • 1 1/2 ounce bacon, cut into 1/2-inch batons
  • 1/2 ounce white spanish onion, finely diced
  • 3 ounce garlic cloves, thinly sliced
  • 1 ounce fresh california bay leaf, torn every 1/2 inch
  • 1 pinch crushed red chile flakes
  • 3 tablespoon strained tomatoes
  • 2 cup frozen petit peas
  • 2 cup Kosher salt
  • 4 cup large eggs
  • 1/4 cup parsley leaves
  • 1/4 cup Fresh lemon juice

Preparation

Baking Directions:

Preheat the oven to 350 degrees Fahrenheit.

Heat a 4-quart cocotte over medium heat.

Add just enough olive oil to coat the bottom, then add the bacon.

Cook, stirring occasionally, until the fat is rendered and the bacon lightly browned, about 4 minutes.

Transfer the bacon to a dish.

Add the onion, garlic, bay leaf and chile flakes to the cocotte and cook, stirring, until tender but not browned, about 3 minutes.

Add the tomatoes and 1 teaspoon olive oil and cook, stirring and scraping down the sides of the pan, for 4 minutes.

The tomatoes should be sizzling steadily.

Stir in the reserved bacon and 1 teaspoon olive oil.

Cook, stirring occasionally, until heated through, about 2 minutes.

Stir in the peas and season to taste with salt.

Make 4 little nests for the eggs in the mixture, spacing them a few inches apart.

Carefully break an egg into each nest, making sure each egg is nestled in the stew and flush with the top.

Transfer to the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.

Top with the parsley and season to taste with the lemon juice.

Serve immediately.