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
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