Peas In A Light Tomato Sauce With Scrambled Eggs Food

SCRAMBLED EGGS WITH PEPPERS & PEAS

Steps:

• Melt 2 tablespoons butter in non-stick skillet. Add shallot and saute for one minute. Add peppers and cook until softened, about 5 minutes.
• While peppers are cooking, crack eggs into bowl and whisk with milk. Stir in ham and peas.
• Add last tablespoon of butter to peppers. Pour eggs into skillet with peppers and cook for 10 seconds before stirring.
• Season with salt and freshly ground black pepper.
• Cook eggs over medium heat until done, about 2 minutes.
• Turn off heat and put eggs, peas and pepper mixture onto mini sub roll.

MAMMA RITA'S EGGS AND TOMATO SAUCE

Steps:

• In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
• Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.

CHINESE STIR-FRIED TOMATOES AND EGGS

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

ENGLISH PEAS WITH MINT

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

EGGS POACHED IN MARINARA SAUCE

Steps:

• Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
• Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
• Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.

TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

ITALIAN PEAS AND EGGS

Steps:

• Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.

STRAPATSADA (SCRAMBLED EGGS IN TOMATO SAUCE)

Steps:

• Put the tomatoes and green pepper in a non-stick frying pan and cook them until they are a very thick sauce.
• Season to taste.
• Add oil and eggs.
• Let the eggs cook till set on the bottom before giving them a stir.
• Bring the set eggs up (like when you scramble eggs), and continue to cook, in this way.
• When the eggs are fully cooked, top with the cheese.
• Allow the cheese to melt (don’t stir).

PEAS IN A LIGHT TOMATO SAUCE WITH SCRAMBLED EGGS

Steps:

• Place the butter and olive oil in a sauté pan over medium-low heat. Add the shallots and sauté until translucent, 6 to 7 minutes, then add the diced tomatoes and season with salt and pepper. Cook for 5 minutes, then stir the peas into the sauce and cook until the peas are tender but still bright green, about 10 minutes. Break the eggs into the pan and stir well and constantly with a wooden spoon. Add the mint and season with salt and pepper. Cook for 1 to 2 minutes, until the eggs are creamy. Divide among 4 plates and serve with warm toasted country bread. VINO Soave, the most classical wine of the Veneto (especially a young one), is ideal here. NOTE Peeling Tomatoes: To peel tomatoes, remove the stem and cut a shallow X in the tomato's skin at the bottom of the fruit. Bring a pot of water to a boil and lower the tomatoes into the water. After 20 to 30 seconds, remove the tomatoes with a slotted spoon and transfer them to a bowl filled with ice water. As soon as the tomatoes are cool enough to handle, peel the skin off, using a paring knife if necessary.

SAVORY EGGS WITH PEAS AND SHALLOTS

Steps:

• Melt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.