Recepies Coren

Poached Free-range Eggs with Peas and Ham

Tiempo de preparación: 40 minutes

Comensales: 3 people


Recipe by Coren team


  • 400 g of peas
  • 3/4 eggs
  • 1 cube of Serrano ham
  • 2 garlic cloves
  • 1 onion
  • 1 glass of soup
  • 1/2 glass of white wine
  • Salt
  • White pepper
  • For the tomato sauce (4 ripe tomatoes, 1 sweet onion, oil and salt)


1.You can prepare the tomato sauce beforehand and store it in a glass jar. It is very easy: peel the tomatoes, boil them for about 30 minutes and, once boiled, whip them.

While the tomatoes are being fried, poach the onion in a pot for 10 minutes. After that, whip the whole mix again by adding salt and sugar. Once the sauce is ready and cold, put it aside in a glass jar.

2.In a pot, boil the peas in water for 6/7 minutes before removing them. In a pan with oil, fry the thinly sliced garlic and onion lightly and, once browned, add the ham, the paprika and the wine and let everything boil for 3 minutes.

3.After this time, add the previously prepared tomato sauce as well as the peas and the soup.

4.Lastly, share out the garnish in three clay casseroles and crack the eggs inside.

5.With the oven heated, have the casseroles inside until the egg white is curdled and the yolk is pretty liquid.