Braised Black-Eyed Peas on Toast

Black Eyed Peas on Toast is a masterpiece plate as it’s served over toast and topped with a poached egg to give it an American twist to ‘beans on toast’. Check the recipe here.

Braised Black-Eyed Peas on Toast:
- In a heavy bottom pot, add olive oil and the beef sausage and brown over medium high heat. Render the meat and then remove with a slotted spoon and set aside.
- Reduce heat to medium and add onions, celery and chili sauté until fragrant. Then add garlic, thyme, smoked paprika and bay leaf.
- Increase the heat to high, add black eyed peas then add water and Knorr Chicken Stock Powder brining to a boil, then reduce heat to medium low allowing it to simmer partially covered for 1 hour, occasionally stirring.
- After 1 hour, peas should be tender, and liquid almost fully absorbed by the peas. Return the beef back to the pot and add the 300 g of diced tomatoes and simmer again for 20 minutes.
- Remove bay leaf and thyme stocks and add spinach allowing it to wilt slightly.
- Search over toasted sourdough and top with poached egg.
Chef’s Tip:
- To take this over the top, feel free to crumble over with some feta or grated cheddar cheese