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Black-Eyed Peas with Bacon, English Peas, Jammy Eggs, and Pickled Red Onions

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Makes 4 to 6 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1/2 large red onion, thinly sliced
  • Juice of 1 lime
  • Salt, to taste
  • 12 ounces English peas
  • 4–6 large eggs
  • 8–10 slices of bacon, diced
  • 3 cloves garlic, thinly sliced
  • 16 ounces black-eyed peas, cooked
  • Extra virgin olive oil and champagne vinegar (optional), for drizzling
  • Small handful parsley, finely chopped, for garnish
  • Freshly cracked black pepper, to taste

Instructions

  1. Toss thinly sliced red onion with lime juice and salt until well combined. Refrigerate or set aside until ready to use for garnish. (Note: these can be made ahead and will keep well in the refrigerator for up to 1 week.)
  2. In a medium-sized pot, bring water to a boil over high heat. Season generously with salt. Add English peas and cook for 1 minute. Transfer peas to an ice bath. Once cooled, drain and set aside. To the same pot of boiling water, add 4-6 eggs and cook for 7 minutes. Transfer eggs to an ice bath. Once they’ve cooled, remove from shells and set eggs aside.
  3. Add bacon and garlic to a large pot over medium heat. Cook, stirring regularly, for 7-10 minutes. When bacon begins to crisp, add black-eyed peas to the pot (without removing the bacon fat). Turn off heat and stir in English peas. Drizzle with extra virgin olive oil and champagne vinegar, if using, and stir to combine. Transfer to serving bowls. Cut each egg in half and place two halves in each bowl. Sprinkle each bowl with parsley and freshly cracked black pepper, plus a little extra salt, if desired. Top with pickled onion.

— Recipe by Erika Houle