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    Home » MAINS

    Black Eyed Pea Ragout with Frisée and an Egg

    February 28, 2015 28 Comments

    This dish is the ideal breakfast for dinner. It pairs over-easy eggs with black-eyed peas over a salad of frisée and potatoes.

    Jump to Recipe
    A plate of roasted potatoes topped with black-eyed peas, frisée and an egg.

    Serving almost any vegetable with over easy eggs is a great vegetarian dinner. For example these balsamic roasted Brussels sprouts or a whole roasted cauliflower served over crispy quinoa and breadcrumbs. It can turn breakfast into a main meal, or be a breakfast for dinner dish.

    🧅 Main Ingredients + Notes

    For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.

    Black-Eyed Pea Ragout

    • Shallots
    • Serrano pepper - use jalapeño if you don't want too much heat.
    • Garlic
    • Dried oregano
    • Black-eyed peas - you can substitute pinto or white navy beans if that's more convenient.
    • Cherry tomatoes

    Potatoes, Frisée and Eggs

    • Yukon potatoes - you can use red potatoes or russet instead, if that's your preference.
    • Sherry wine vinegar
    • Frisée - you can use other greens too, but try to get frisée if you can.
    • Eggs

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    ⏰ Tips to Simplify and Save Time

    Use canned or frozen black-eyed peas.

    Make the ragout up to 3 days ahead, and keep in the refrigerator in a sealed container.

    🥩 For the Meat Eaters at the Table

    Add thick-cut lardons or chorizo.

    📇 Other Hearty Breakfast Ideas with Eggs

    In addition to the dishes linked in the first paragraph above, if you like this recipe, you'll love my Mexican twist on the Middle Eastern classic, shakshuka, Spicy Mexican Eggs.

    A plate of roasted potatoes topped with black-eyed peas, frisée and an egg.
    Print Recipe
    5 from 4 votes

    Black-Eyed Pea Ragout with Frisée and an Egg

    Black-eyed peas with frisée, topped with an egg, over roasted potatoes.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Breakfast or Dinner
    Cuisine: American
    Keyword: black eyed peas recipe
    Servings: 4
    Calories: 585.7kcal
    Author: The Wimpy Vegetarian

    Equipment

    • Dutch oven or other heavy-bottomed pot
    • Chef's knife
    • Large skillet

    Ingredients

    Bean Ragout

    • 1 tablespoon extra-virgin olive oil
    • ½ cup thinly sliced shallots
    • 1 ½ teaspoons minced Serrano pepper
    • 1 tablespoon coarsely chopped roasted garlic
    • ½ teaspoon dried oregano
    • ½ teaspoon sea salt
    • 2 ½ cups cooked black-eyed peas
    • ⅓ cup halved cherry tomatoes
    • 2 - 3 tablespoons water

    Potatoes, Frisée and Egg

    • ¼ cup high-temperature cooking oil
    • 4 Yukon potatoes thinly sliced
    • ⅛ teaspoon sea salt
    • 1 tablespoon sherry vinegar
    • 4 small heads frisée
    • 1 tablespoon unsalted butter
    • 4 large eggs

    Instructions

    • Heat up the olive oil in a heavy bottomed pot over medium-high heat - I use my Le Creuset. Sauté the shallots, Serrano, roasted garlic, oregano, and salt for 5 minutes - or until the shallots and pepper are softened.
    • Add the black-eyed peas, tomatoes and water, and cook for another 10 minutes, or until the black-eyed peas are warmed all the way through.
    • Heat the cooking oil in a large sauté pan over medium-high heat, and sauté the potatoes until they begin to crisp - about 7 minutes. Pour out all the oil leaving 1 tablespoon in the pan. Add the sherry vinegar and the frisée. Swish around the pan until wilted.
    • Melt the butter in a skillet for frying eggs over medium heat. Break open the eggs into the pan and flip after about 1 ½ minutes. Cook to the amount of doneness desired.
    • To assemble: lay one-fourth of the fried potatoes on a plate and top with one small frisée head. Spoon one-fourth of the beans over the frisée, and top with the egg. Serve warm.

    Nutrition

    Calories: 585.7kcal | Carbohydrates: 69.1g | Protein: 24g | Fat: 26g | Saturated Fat: 5.7g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 14.8g | Trans Fat: 0.1g | Cholesterol: 193.5mg | Sodium: 556.7mg | Potassium: 1923.7mg | Fiber: 16.6g | Sugar: 10.6g | Vitamin A: 27108.3IU | Vitamin C: 73.2mg | Calcium: 225.7mg | Iron: 8.6mg

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    Reader Interactions

    Comments

    1. Renee

      March 01, 2015 at 4:33 am

      Awesome recipe Susan! Simply awesome.

      Reply
    2. Jen

      March 01, 2015 at 5:48 am

      Now this sounds amazing!

      Reply
    3. Gwen @simplyhealthyfamily

      March 01, 2015 at 10:27 am

      This looks wonderful, exactly the kind of meal I love!

      Reply
    4. Liz

      March 01, 2015 at 10:54 am

      Your bean ragout alone sounds amazing, but the way you've combined it with potatoes, eggs and greens have kicked it up to magnificent!!!

      Reply
    5. The Ninja Baker

      March 01, 2015 at 11:35 am

      Oh my goodness, Susan. You are a chef lady after my own heart...Egg on top of anything including white rice is the best. And yes I'd probably draw the line at ice cream, too =)

      Reply
    6. Sue Lau

      March 01, 2015 at 12:09 pm

      Looks so healthy!

      Reply
    7. Diana @DandelionGreensBlog

      March 01, 2015 at 12:15 pm

      What a creative marriage of styles and flavors... simply delicious!

      Reply
    8. Sam @ PancakeWarriors

      March 01, 2015 at 12:35 pm

      Oh my stars this looks fantastic. I love the runny egg and the frisee salad paired with this beautiful bean ragout!! The flavors sound perfect together and those crispy potatoes, yum!!

      Reply
    9. Valerie Cathell Clark

      March 01, 2015 at 12:42 pm

      5 stars
      You had me with the egg on top! This looks delicious! On my list to try!

      Reply
    10. Marlene @Nosh My Way

      March 01, 2015 at 1:01 pm

      Anything with an egg on top is number one in my book.

      Reply
    11. Amanda

      March 01, 2015 at 1:43 pm

      Such an elegant looking dish!

      Reply
    12. CarriesExpKtchn

      March 01, 2015 at 2:47 pm

      What a great looking recipe Susan. I'll be trying this one very soon. Thanks for sharing!

      Reply
    13. Lynda

      March 01, 2015 at 4:19 pm

      This looks great. Love everything about it!

      Reply
    14. Kimberly Henricks

      March 02, 2015 at 4:58 am

      Yum, yum, yum! I love everything about this recipe. And I would totally put an egg on it ... and add chorizo too! Delish!

      Reply
    15. Kirsten

      March 02, 2015 at 5:12 am

      Susan,
      A fried egg makes so many things better!
      This dish looks wonderful and I think the combination of flavors and textures would rock.
      Thanks!

      Reply
    16. Lauren @ Sew You Think You Can Cook

      March 02, 2015 at 5:32 am

      Yep, putting a fried egg on top will help sell my husband on just about anything! I bet chorizo would be great in this, but totally not necessary.

      Reply
    17. Christie

      March 02, 2015 at 6:21 am

      This one is my favorite! I love the uniqueness of this recipe.

      Reply
    18. cathy branciaroli

      March 02, 2015 at 6:38 am

      Susan, I know that eggs go over with almost anyone, and the French just adore them for dinner, so this should be a hit across the board.

      Reply
    19. Patricia @ Grab a Plate

      March 02, 2015 at 8:42 am

      I'm with you on "eggs-on-almost-everything!" This dish looks fab and I love that you used black eyed peas - a great reminder to pick some up!

      Reply
    20. Tammi @Momma's Meals

      March 02, 2015 at 8:54 am

      Oh wow! This looks so good! Like wish I could eat it right now good!

      Reply
    21. Wendy, A Day in the Life on the Farm

      March 02, 2015 at 12:59 pm

      Wow what a great brunch dish!

      Reply
    22. cheri

      March 02, 2015 at 2:40 pm

      Hi Susan, I'm a huge bean lover, love how you served this with an egg.

      Reply
    23. Tara Noland

      March 02, 2015 at 2:59 pm

      5 stars
      That is gorgeous and I love that you topped it all off with an egg!

      Reply
    24. Oui, Chef

      March 02, 2015 at 6:13 pm

      I've really been trying to cook with more beans lately, they are so tasty, healthy and versatile. Love this dish, Susan...everything is better with a runny egg on top!

      Reply
    25. Sarah

      March 04, 2015 at 4:34 pm

      This is a GREAT use for black eyed peas!

      Reply
    26. Cindys Recipes and Writings

      March 06, 2015 at 3:15 am

      So many layers of flavors! Love it!

      Reply
    27. Norma Chang

      March 06, 2015 at 4:04 pm

      I just bought some black-eyed peas so this is a timely recipe. Love the combination of potatoes and frisee. Will have to leave out the serrano peppers as they do not agree with me.

      Reply
    28. Bobbi's Kozy Kitchen

      March 10, 2015 at 8:59 am

      5 stars
      I am all about greens and eggs lately and I love the addition of beans YUM!!

      Reply

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