Eggs with green sauce of parsley, beans and peas
8 servings
20 minutes
Eggs with green sauce made from parsley, beans, and peas is a refined dish of Mediterranean cuisine that combines the freshness of greens and the tenderness of eggs. This recipe traces back to traditions of regions where greens and seafood play a key role in cooking. The rich sauce made from parsley, beans, peas, anchovies, and capers creates a rich flavor ensemble – it is simultaneously fresh, salty, and slightly spicy. Vinegar adds a light tanginess while olive oil gives a velvety texture. The dish is perfect for a light lunch or festive table where it can impress guests with its harmonious balance of flavors and appetizing appearance. Garnished with fresh beans and peas, the eggs look particularly attractive and become a true centerpiece on the table.
1
Boil the eggs hard.
- Chicken egg: 1 piece
2
Boil the beans and peel them. Boil the peas. Set aside a few for decoration.
- Frozen fava beans: 30 g
- Green peas: 30 g
3
Green sauce. Finely chop beans and peas with half an egg, parsley, anchovy, garlic, bread soaked in vinegar, and salt-washed capers. Add salt, pepper, oil, and water.
- Frozen fava beans: 30 g
- Green peas: 30 g
- Chicken egg: 1 piece
- Parsley: 12 g
- Canned anchovy fillets: 1 piece
- Garlic: 0.5 piece
- White bread: 0.5 piece
- Vinegar: 3 tablespoons
- Capers: 0.5 teaspoon
- Extra virgin olive oil: 65 ml
- Salt: pinch
- Ground black pepper: pinch
- Water: 15 ml
4
Cut 8 eggs in half and place them on a serving dish, drizzle with sauce. Garnish with remaining peas and beans.
- Chicken egg: 1 piece
- Frozen fava beans: 30 g
- Green peas: 30 g
