Eggs and Peas

Although cooking on any weeknight is hard, I think Friday nights are the worst.  It’s been a long week, and there usually aren’t many groceries in the house.  Sometimes I have plans to be out, sometimes I swing by Whole Foods to make a salad or grab sushi, and sometimes I force myself to get creative.  The Internet definitely helps.  I usually find two ingredients and type “IngredientA IngredientB recipe” into Google.  This week, a recipe for Eggs and Peas popped up.

Less than 30 minutes later, I had a skillet full of hot food ready to enjoy.  This is certainly not the most beautiful dinner I ever made, but it was tasty, nutritious, and economical, with leftovers for the next day.  On Friday nights, I consider that a win.



Eggs and Peas

2 c. frozen peas
1  (8 oz.) can tomato sauce
3-4 eggs
1/2 c. reduced fat mozzarella cheese

Place peas in a skillet on low heat until they are thawed.  Add in tomato sauce, stir, and continue cooking until heated through.  Make 3-4 indentations with a spoon, and crack an egg into each space.  Cover and cook on medium-low heat for 5-7 minutes until eggs are set.  Remove cover, and sprinkle with cheese.  Cook until cheese is melted.

-Adapted from Hillbillly Housewife

2 thoughts on “Eggs and Peas

  1. Kerry, Hillbilly Housewife;That’s awesome! And I love, and usually have, all the ingredients. Totally right, this is a win! One question, do you cook the eggs to your liking? (over hard vs. over easy)


    1. It is tough to get the eggs right, I went closer to 7 minutes and the eggs were a little too hard. You might need to test one with a fork to make sure you get it right!


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