Peas in smoked paprika sauce with flaky pita bread and poached egg

Peas in Smoked Paprika Sauce with Flaky Pita Bread and Poached Egg

This vibrant dish features fresh peas in a smoky paprika sauce, served alongside buttery, flaky pita bread and topped with a perfectly poached egg. Enjoy the blend of flavors and textures for a delightful meal.

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Making Peas in Smoked Paprika Sauce with Flaky Pita Bread and Poached Egg

Fresh peas are rich in essential vitamins and minerals like A, C, K, folate, and iron, which support overall health. They are high in dietary fiber, aiding digestion and promoting heart health. As a good plant-based protein source, peas are beneficial for muscle repair and immune function. Additionally, their antioxidants help protect against oxidative stress and reduce the risk of chronic diseases.

Serves:

4 people

Time to Prepare:

20 min

Time to cook or cure:

40 min

Skill

emulsion, bread making, cooking

Serves:

4 people

Time to Prepare:

20 min

Time to cook or cure:

1 hour

Skills:

emulsion, bread making, cooking

Ingredients & Tools

Ingredients

Bread Dough:

1 cup organic white flour
1/5 cup water
1 tap (small pinch) baker’s yeast
A pinch of salt

Garlic Sauce:

A lot of garlic (about 8-10 cloves), finely chopped
2 tbsp olive oil
1 tsp smoked red pepper powder
2 tbsp honey
2 tbsp white wine vinegar
2 tbsp soy sauce

Peas:

1 cup fresh peas
Salt (for boiling water)

Mayonnaise:

2 cloves garlic
1 whole egg
2 tbsp vinegar
2 sprigs parsley, finely chopped
A pinch of salt
1 cup olive oil

Other:

Generous amount of butter (for layering dough and cooking)
4 fresh farm eggs

Tools

Mixing bowl
Measuring cups and spoons
Knife and chopping board
Frying pan
Saucepan
Rolling pin
Pastry brush (optional)
Cast iron skillet
Slotted spoon
Blender or food processor (for mayonnaise)
Whisk or fork
Plate or bowl
Cooking thermometer (optional)

Useful guidelines

To grow your own peas, start by selecting a variety suited to your climate, such as garden, snow, or snap peas. Plant in early spring or late summer, as peas thrive in cooler weather, and ensure the soil is well-drained and loamy with a pH of 6.0-7.5. Sow seeds 1 inch deep and 2 inches apart in rows, spacing rows 18-24 inches apart, and provide support with a trellis or stakes for climbing varieties. Keep the soil consistently moist but avoid overwatering, and use mulch to retain moisture and suppress weeds. Regularly weed the area and monitor for pests like aphids, using organic controls if needed. Rotate crops annually to prevent disease. Harvest peas when the pods are full and green, but still tender, and enjoy them fresh or preserve them by freezing or canning

Directions

Simply follow these steps in order to make (fill in titel):

Prepare the Bread Dough:
- In a mixing bowl, combine 1 cup of organic white flour, 1/5 cup of water, a small pinch of baker’s yeast, and a pinch of salt.
- Knead the mixture until it forms a smooth dough.
- Set the dough aside to rest.
Make the Garlic Sauce:
- Chop the garlic into fine chunks.
- Heat 2 tbsp of olive oil in a frying pan over medium heat.
- Add the chopped garlic and fry until golden brown.
- Stir in 1 tsp of smoked red pepper powder, 2 tbsp of honey, 2 tbsp of white wine vinegar, and 2 tbsp of soy sauce.
- Cook the mixture for about 1 minute, then set it aside.
Cook the Peas:
- Bring a saucepan of salted water to a boil.
- Add 1 cup of fresh peas and cook for about 8 minutes.
- Drain the peas and place them in cold water to cool, then set them aside.
Prepare and Cook the Dough Disks:
- Divide the dough into 4 evenly sized pieces.
- Roll each piece into a disk.
- Stack the disks on top of one another, spreading a generous amount of butter between each layer.
- Roll the stack out into a single new disk.
- Spread more butter over the whole disk, then fold it over on itself two more times, rolling it out each time.
- Cut out mini pitas with a diameter of about 7 cm.
- Heat a cast iron skillet over medium-high heat.
- Bake the pitas for 3-4 minutes on each side until golden brown.
Poach the Eggs:
- Bring a pot of water to a gentle simmer.
- Crack the eggs into the water and poach them for about 4 minutes, ensuring the yolks remain runny.
- Remove the eggs with a slotted spoon and place them in a plate or bowl of water to cool.
Make the Olive Oil Mayonnaise:
- In a blender or food processor, combine 2 cloves of garlic, 1 whole egg, 2 tbsp of vinegar, 2 finely chopped sprigs of parsley, and a pinch of salt.
- While blending, slowly drizzle in 1 cup of olive oil until the mixture thickens to a mayonnaise consistency.
Finish the Dish:
- Reheat the garlic sauce and add the drained, cooked peas.
- Warm through gently.
- Serve the warm pita bread with the poached eggs on top, drizzled with the warm garlic-pea sauce and a dollop of homemade mayonnaise.