Fresh peas

Cooking Spring: Fresh Peas with Ibérico Ham and Fried Egg Recipe

This week, I present you with a recipe that encapsulates the essence of spring flavours: a traditional dish in Spanish households that exquisitely combines flavours and nutrients. It is also the perfect meal for any daytime: kickstarting the day with energy at breakfast, enjoying a comforting lunch, or concluding the day with a healthy and delicious dinner.

Peas and ham

This easy-to-make and healthy recipe mixes the smoky touch of Ibérico ham with the softness and sweetness of seasonal peas, creating an amazing combination of flavours. And I believe there is no better way to crown it than with a fried egg, with its golden and creamy yolk and egg white with a crispy edge.

Sunny side egg , peas and ham

Five things you may not know about Peas

  • Peas have a long history of cultivation dating back 10 thousand years ago. They are believed to have originated in the area that is now the Middle East and Central Asia.
  • They are a true nutritional gem, delighting us with their richness in proteins, fibre, and a wide range of vitamins and minerals. They not only please our palate but also provide us with energy and vitality.
  • Peas can be enjoyed in various cooking ways, whether raw in salads, steamed as a side dish, or as a main ingredient in soups, stews, pies, and stir-fries, as in today's recipe.
  • There are several varieties of peas, including green peas, sweet peas, snow peas, split peas, and black-eyed peas. You can also find them dried, which is the traditional way of preserving them longer, as we do with the other legumes.
  • Peas are sustainable crops as they can fix nitrogen in the soil, reducing the need for nitrogenous fertilizers.

Frech peas

Peas with Iberico Ham and fried egg recipe

  • Preparation time 15 min
  • Cooking time 12 min
  • Total time 27 min

Ingredients for 2 dishes

Ingredients for cooking pea and ham

  • 200 g Peas (400 g whole peas)
  • 1/2 leek
  • 4 cloves of garlic
  • 1/3 glass of white wine
  • 200 ml extra virgin olive oil
  • 80 g trimmings or cubes of Ibérico Ham
  • 2 fried eggs
  • 4 sprigs of chopped chives


Shelling peas

  1. Start by shelling the peas if you bought them fresh. Pinch the opposite end of where the pod is attached to the plant and open it. Then just push out the peas.
  2. Skip this step if you're using canned or frozen peas, but if you can find fresh peas in season, I recommend them, as their flavour, texture, and nutritional value are much higher. Besides, we're currently in the pea season, so it'll be easier to find them at your local market.
  3. Dice the leek and the garlic cloves.
  4. Pour about six tablespoons of extra virgin olive oil into a pan with the garlic. Cook it over medium heat until it starts to turn golden.
  5. Next, add the diced leek and sauté it to mix well with the garlic, cooking over low heat for approximately 10 minutes or until it caramelizes.

Poaching leeks and garlic

  1. Add the Ibérico ham trimmings and sauté for a couple of minutes. Then incorporate the peas and the splash of white wine or water.
  2. Sauté and cook for another 3 minutes, it will be enough time to evaporate the wine.
  3. Try not to cook the peas too long, as they will lose a large quantity of their nutrients and benefits.

Cooking pea and ham

  1. Finally, you can poach or fry an egg to accompany this delight. I fried an egg over high heat to get a crispy egg white and a still slightly runny yolk.
  2. Finish your dish with a sprinkle of chopped chives, grab a piece of bread, something to drink, and enjoy.

Plate of peas, spanish iberiam ham and sunny side egg

I hope you enjoy the Recipe.

Have a Tasty Day!

1 Ratings | Rating: 5.0 out of 5
Chef H. Delgado Ebook

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