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A plate of roasted potatoes topped with black-eyed peas, frisée and an egg.
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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
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast or Dinner
Cuisine: American
Keyword: black eyed peas recipe
Servings: 4
Calories: 585.7kcal
Author: Susan Pridmore

Equipment

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