Black-Eyed Peas And Dill Potato Skillet
In this delightful dish, vibrant red potatoes and nutty black-eyed peas come together with a medley of fragrant herbs for a satisfying and nutritious meal. Nestled in a cozy cast iron skillet, the dish is finished with a perfectly cooked egg to provide the ultimate comfort food experience. A sprinkle of fresh dill adds a burst of freshness to this hearty and wholesome recipe.
— Constant Cookbook
Ingredients
- 1½ (roughly ¾ lb) cups small red potatoes
- ⅓ cup dried black eyed peas
- 1 tablespoon olive oil
- 2 shallots, diced
- 1 tablespoon fresh rosemary
- 2 tablespoons fresh dill
- ¼ teaspoon salt
- 2 eggs
Instructions
- Bring water, enough for peas and potatoes together, to a boil in a medium pot. Add 1/3 black-eyed peas and cook until almost tender, 15-18 minutes. Chunk potatoes and add to peas, cook for another 5-6 minutes or until potatoes and peas are both tender. Remove and drain.
- In two 5" cast iron skillets* or one 10" skillet, heat olive oil over medium heat. Add in shallots and cooking until translucen, 3-5 minutes. Stir in potatoes, peas, 1 tablespoon rosemary, 2 tablespoons dill, and 1/4 teaspoon salt. Continue to cook until potatoes start to slightly brown.
- Create a well in the center and add egg(s). Cover and let cook until egg is desired doneness (cook longer if you do not care for runny yolks.) Remove from heat and serve with an extra sprinkle of dill.
Cook Time
25M
Prep Time
PT10M
Yield
2
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