Egg, Tomato and Pea Stew (Gluten and Dairy-Free)
When it’s winter, sometimes you just need a hot stew to warm you up. Luckily, this recipe is delicious, as well as inexpensive and easy to make.
A special thank you to my mom who not only showed me how to make this yummy stew but also painstakingly took all the measurements so I could put her recipe in my blog (yes, she's SO good at cooking that she doesn't need a scale or measuring cups to make delicious meals).
Peas are often overlooked and not mentioned much in healthy recipes, yet they are a good source of fiber, protein and vitamins, especially Vitamins K and C. They're also cheap and can be used in lots of different ways. I always have a stock in the freezer and they've saved my dinner on more than one occasion.
Yield: 2 servings (as a main) - 4 servings (as a starter or side dish)
Preparation time: c. 40 mins
500 gr (3.5 cups) peas (frozen)
350 ml /1.5 cups tomato sauce
350 ml /1.5 cups water
Carrot, celery and onion (a small piece of each, see picture below)
5 tbsp extra-virgin olive oil
Salt and black pepper to taste
1. Put the olive oil in a large pan and wait for it to sizzle before adding celery, carrot and onion, finely chopped. Sauté for about 30 seconds.
2. Add the peas, salt and black pepper and cook them for about 10 minutes on medium heat.
3. Add the water and the tomato sauce, bring to a boil and cook for another c. 20 minutes.
4. Add the eggs and cook them for about 10 -15 mins, depending on how well done you prefer to have them.
5. Serve hot and enjoy!
When I don't have 40 minutes available to make dinner, this recipe seems out of reach. But anything is possible with some planning. You can prepare the peas in the morning while you're getting ready so that at night you just have to bring the stew back to a boil and add the eggs. Dinner preparation time magically goes down to only 10-15 minutes.
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