Peas In A Light Tomato Sauce With Scrambled Eggs

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   Place the butter and olive oil in a saute pan over medium-low heat. Add the shallots and saute until translucent, 6 to 7 minutes, then add the diced tomatoes and season with salt and pepper. Cook for 5 minutes, then stir the peas into the sauce and cook until the peas are tender but still bright green, about 10 minutes.

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   Break the eggs into the pan and stir well and constantly with a wooden spoon. Add the mint and season with salt and pepper. Cook for 1 to 2 minutes, until the eggs are creamy. Divide among 4 plates and serve with warm toasted country bread.

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   VINO

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   Soave, the most classical wine of the Veneto (especially a young one), is ideal here.

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   NOTE

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   Peeling Tomatoes: To peel tomatoes, remove the stem and cut a shallow X in the tomato's skin at the bottom of the fruit. Bring a pot of water to a boil and lower the tomatoes into the water. After 20 to 30 seconds, remove the tomatoes with a slotted spoon and transfer them to a bowl filled with ice water. As soon as the tomatoes are cool enough to handle, peel the skin off, using a paring knife if necessary.

* Per serving · 4 servings · Values may vary.

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