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Black-eyed pea with frisée and a fried egg
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5 from 4 votes

Black-Eyed Pea Ragout with Frisée and an Egg: #SundaySupper

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast or Dinner
Author: Susan Pridmore


Bean Ragout

  • 1 Tbsp extra-virgin olive oil
  • 1/2 cup thinly sliced shallots
  • 1 1/2 tsp minced Serrano pepper
  • 1 Tbsp coarsely chopped roasted garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 2 1/2 cups cooked black-eyed peas
  • 1/3 cup halved cherry tomatoes
  • 2 - 3 Tbsp water

Potatoes, Frisée and Egg

  • 1/4 cup high-temperature cooking oil
  • 4 Yukon potatoes thinly sliced
  • 1/8 tsp sea salt
  • 1 Tbsp sherry vinegar
  • 4 small heads frisée
  • 1 Tbsp unsalted butter
  • 4 large eggs


  • 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 legumes, tomatoes and water, and cook for another 10 minutes, or until the black-eyed peas are hot.
  • 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 1/2 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.