Easy Peasy

Frozen peas, possibly one of the best inventions in the modern world. They are full of vits, surprisingly high in protein and always reliably to be found in the freezer - even late on a Sunday evening when the fridge is offering up no joy.

So, out of not much came this delicious and just-what-I-need-on-a-Sunday pea and parmesan hash with a kick of chilli and handful of herbs, bound together with the glossy yolk of a fried egg.

Serves 2

Ingredients:

400g frozen petits pois

3 tbsp olive oil

4 spring onions (finely sliced)

1/2 red chilli (finely chopped)

2 cloves garlic (crushed)

Handul of chopped fresh herbs (mint/parsley/basil)

Grated Parmesan, to serve

Zest of 1/2 lemon

salt and pepper

2 tbsp olive oil
4 eggs

In a wide frying pan on a medium heat, fry the spring onion for 2 minutes in the olive oil, then add in the chilli and garlic  for a further 2 minutes. Add the frozen peas straight into the pan, stir fry until heated through. Season with salt and pepper, grate over some lemon zest and parmesan to taste.

Meanwhile, in a separate non-stick frying pan heat the olive oil and fry the eggs until the whites set, but the yolks are still runny. Season with salt and pepper.

Serve immediately.