Tia’S Peas And Egg Soup Recipe

Name: Tia’S Peas And Egg Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Olive Oil; 2 whole Yellow Onions, Chopped; 6 cloves Garlic, Finely Chopped; 8 whole Potatoes, Peeled And Chopped; Salt To Taste; 1 can (28 Oz) Tomatoes Crushed With Puree; 42 ounces, fluid Water (Tomato Can Filled 1-1/2 Times); 1 dash Pepper To Taste; 1 Tablespoon Sugar; 2 cans English Peas, 15 Oz. Cans With Liquid; 1 cup Romano Cheese, Freshly Grated; Whole Eggs (Use An Odd Amount For Good Luck)

Servings: persons

1/2 cups Olive Oil
2 whole Yellow Onions, Chopped
6 cloves Garlic, Finely Chopped
8 whole Potatoes, Peeled And Chopped
Salt To Taste
1 can (28 Oz) Tomatoes Crushed With Puree
42 ounces, fluid Water (Tomato Can Filled 1-1/2 Times)
1 dash Pepper To Taste
1 Tablespoon Sugar
2 cans English Peas, 15 Oz. Cans With Liquid
1 cup Romano Cheese, Freshly Grated
Whole Eggs (Use An Odd Amount For Good Luck)

1
In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get any color.
2
Add the tomatoes, then using the can, fill it up 1 1/2 times with water. Add pepper and sugar and bring to a boil, then turn the heat to low, cover and simmer for 1 1/2 hours.
3
Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Increase to a boil, crack eggs into a separate bowl and gently add to the top of the boiling mixture (number of eggs depends on the available room in the pot). Cover the pot and let the eggs poach for about 15 minutes.
4
Serve hot with 1 or 2 eggs per serving. (This recipe makes 8 servings.) Sprinkle freshly grated Romano cheese over the top.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Olive Oil, 2 whole Yellow Onions, Chopped, 6 cloves Garlic, Finely Chopped, 8 whole Potatoes, Peeled And Chopped, and more.

Yes, Tia’S Peas And Egg Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tia’S Peas And Egg Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions