Blackeye Peas and Jammy Eggs
The creamy yolk from soft-boiled eggs mixes with blackeye peas for a delightfully savory flavor.
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Cooking tools:
- Mixing bowl
- Stockpot
- Dutch oven
- Stove
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Slotted spoon
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Hot sauce bottle
Ingredients
- 1 cup Camellia Brand Blackeye Peas , rinsed and sorted
- 2 tablespoons olive oil, divided
- 1 cup chopped green onion
- 1 Fresno chile, stemmed and minced
- 2 cloves garlic, minced
- 1 ¾ cups unsalted vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup frozen gold and white corn
- 2 ¾ teaspoons kosher salt
- 2 teaspoons clover honey
- 1 teaspoon apple cider vinegar
- 2 cups coarsely crumbled cornbread
- 4 large eggs
- Hot sauce, to serve
- Garnish: chopped green onions, flaked sea salt
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