Breakfast · African
Spiced black-eyed pea breakfast bowl with egg
A West African-inspired bowl of stewed black-eyed peas and tomato, topped with a fried egg.
- Serves
- 1
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 1 bowl- 1 tbsp olive oil
- 1/4 medium onion, diced
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- 120 g canned crushed tomatoes
- 150 g black-eyed peas, canned, drained
- 1 large egg
- 1 tbsp fresh cilantro, chopped
Method
Heat the olive oil in a pan and cook the onion for 4 minutes until soft.
Add the garlic and cumin and cook for 1 minute.
Stir in the crushed tomatoes and black-eyed peas and simmer for 8 minutes.
In a separate small pan, fry the egg to your liking.
Spoon the stew into a bowl, top with the egg and cilantro.