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Wholesome Black Eyed Peas Bowl with Soft-Boiled Eggs

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A nourishing and comforting bowl featuring tender black eyed peas, sautéed veggies, and perfectly soft-boiled eggs with creamy yolks. Quick and easy to prepare, perfect for any meal.

Ingredients

Scale
  • 1 cup dried black eyed peas (or 2 cups cooked/canned, rinsed and drained)
  • 4 large eggs, room temperature
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ medium red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach or kale, roughly chopped
  • 2 tablespoons fresh herbs (parsley or cilantro), chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Optional toppings: sliced avocado, toasted nuts, or a drizzle of hot sauce

Instructions

  1. Prepare the black eyed peas: If using dried peas, rinse 1 cup thoroughly and soak overnight or quick-soak by boiling for 2 minutes, then letting sit covered for 1 hour. Drain and transfer to a pot with fresh water. Simmer gently for 45–60 minutes until tender but not mushy. Drain and set aside. If using canned, rinse well and drain.
  2. Cook the soft-boiled eggs: Bring a small pot of water to a gentle boil. Carefully add 4 large eggs. Boil for exactly 6 minutes for soft, slightly runny yolks. Transfer eggs immediately to an ice bath to stop cooking, then peel gently once cooled.
  3. Sauté aromatics: Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and ½ finely chopped red onion. Cook, stirring, until fragrant and translucent, about 3 minutes. Avoid browning the garlic.
  4. Add veggies and spices: Toss in halved cherry tomatoes and chopped spinach or kale. Sprinkle 1 teaspoon ground cumin and ½ teaspoon smoked paprika. Stir and cook until greens wilt and tomatoes soften, about 4–5 minutes. Season with salt and pepper to taste.
  5. Combine peas and veggies: Add cooked black eyed peas to the skillet. Stir gently to combine and warm through for 2–3 minutes. Remove from heat; squeeze fresh lemon juice over the mixture and stir in chopped herbs.
  6. Assemble the bowl: Divide the black eyed pea and veggie mixture into 4 bowls. Slice the soft-boiled eggs in half lengthwise and nestle them on top. Add any optional toppings like avocado slices or toasted nuts.
  7. Final touches: Sprinkle with black pepper and, if desired, drizzle with hot sauce or extra virgin olive oil. Serve immediately.

Notes

Use room temperature eggs to prevent cracking. Plunge eggs into ice water immediately after boiling to stop cooking and achieve creamy yolks. Soak dried peas overnight to reduce cooking time and improve digestibility. If peas seem dry, add a splash of water or olive oil while warming. Store pea mixture and eggs separately to maintain texture when reheating.

Nutrition

Keywords: black eyed peas, soft-boiled eggs, healthy bowl, quick recipe, gluten-free, vegetarian option, nourishing meal

Find it online: https://avabowls.com/wholesome-black-eyed-peas-bowl-with-soft-boiled-eggs-easy-recipe/