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Braised Cow Peas on Toast and Poached Egg

Braised Cow Peas on Toast and Poached Egg – Recipes

Black Eyed Peas are often used in African cuisine and have made their way through the Caribbean and the Southern United States to become a staple food. This American twist to ‘beans on toast’ is an ode to this journey. The beans are served over toast and topped off with a poached egg. See the full recipe below!

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Ingredients

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Braised Cow Peas on Toast and Poached Egg:

  • Olive oil 30.0 ml
  • Beef sausage, spiced, casing removed 400.0 g
  • Onion, finely chopped 80.0 g
  • Celery, finely chopped 50.0 g
  • Red chili, seeds removed, finely chopped 20.0 g
  • Garlic, finely chopped 10.0 g
  • Thyme, fresh 6.0 g
  • Paprika, smoked 8.0 g
  • Bay Leaf 2.0 g
  • Cow peas, soaked 660.0 g
  • Water 1.5 l
  • Knorr Professional Chicken Stock Powder (6x1kg) 12.0 g
  • Knorr Professional Tomato Pronto (6x2kg) 300.0 g
  • Baby spinach 80.0 g
  • Eggs, poached 10.0 Each
  • Sourdough toasts 10.0 Each

Black Eyed Peas are often used in African cuisine and have made their way through the Caribbean and the Southern United States to become a staple food. This American twist to ‘beans on toast’ is an ode to this journey. The beans are served over toast and topped off with a poached egg. See the full recipe below!

...

Preparation

  1. Braised Cow Peas on Toast and Poached Egg:

    • In a heavy bottom pot, add olive oil and the beef sausage and brown over medium-high heat. Render the meat and then remove with a slotted spoon and set aside.
    • Reduce heat to medium and add onions, celery and chilli, sauté until fragrant. Then add garlic, thyme, smoked paprika and bay leaf.
    • Increase the heat to high, add black-eyed peas then add water and Knorr Chicken Stock Powder bringing to a boil, then reduce heat to medium-low allowing it to simmer partially covered for 1 hour, occasionally stirring.
    • After 1 hour, peas should be tender, and liquid almost fully absorbed by the peas. Return the beef back to the pot and add Knorr Tomato Pronto and simmer again for 20 minutes.
    • Remove bay leaf and thyme stocks and add spinach allowing it to wilt slightly.
    • Serve over toasted sourdough and top with a poached egg.

  2. Chef’s Tip:

    • To take this over the top, feel free to crumble over some feta or grated cheddar cheese.