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Black Eyed Peas with Brussels Sprouts and Egg

Black Eyed Peas with Brussels Sprouts and Egg

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Prep Time 30 mins
Course Main Course
Servings 2

Ingredients
  

  • 2 cups frozen black eyed peas
  • 1/2 cup vegetable broth
  • 2 eggs
  • 2 cups brussels sprouts, halved
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh parsley
  • Salt and pepper, to taste

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Mix the brussels sprouts with olive oil, salt and pepper in a mixing bowl, then transfer to a baking sheet and bake in the oven for about 30 minutes, until starting to brown and tender.
  • Bring 1/2 cup vegetable broth to boil in a pot and add the black eyed peas. Simmer for 15 minutes, then drain.
  • Heat a non-stick skillet over medium heat and crack the two eggs. Cover and lower the heat, then cook for about 4 minutes. Sprinkle with salt and pepper.