Italian Pea and Egg with Sweet Potato Wedges.
What you will need-
- 1 Sweet Potato
- 1 cup full Peas
- 3 eggs (Only one shown in picture, but I did make this with 3, promise!!)
- 1 Tsp Chilli Flakes (Or more for personal taste)
- A pinch of Salt & Pepper
- A shake of Peri Peri salt
- A drizzle of Olive oil
- Half cup of Water
Before you start anything, wash your sweet potato and leaving the skin on divide it in wedges, pop them into a mixing bowl drizzle the olive oil on and then place cling film over the top and give it all a little shake! At this stage sprinkle on the peri peri salt and give another shake! Next, get your baking sheet out and lay grease proof paper on and arrange the wedges out so that they are not touching and are skin side up if you can for around 15 minutes on 210 in a fan assisted oven!
Get a little drizzle of olive oil into your medium size sauce pan, next sprinkle in the chilli flakes and leave for a couple of minutes on a LOW heat (you do not want to burn the chilli flakes, just toast them!). Then, add your peas, (I used frozen peas which I then blitzed in the microwave in a bowl with some water in them for 3 minutes, this will of course depend on your microwave speed). Once the peas are in the pan, stir into the oil and chilli flakes and then leave for about 2 minutes.
Crack in 3 eggs, so they are all separately laid out, no need to stir at this point, simmer for 5 minutes on a low heat (for a harder yolk, or less for softer!) Nearly done!
Use a slotted spoon to dig out your eggs and you will find that the egg white does a wonderful thing, it almost is like cake, it cooks all around the peas….. Yum! Then grab out your wedges and present onto plate.