Dirt Cheap Dinners: Roasted Potatoes with Peas and Egg

November 12, 2013

I’ve recently embarked on a love affair with potatoes. They’re one of the cheapest foods you can buy, they’re surprisingly nutritious, plus they’re really filling and can be prepared hundreds of ways. The other night we were almost completely out of food…or so I thought! Then I looked in our pantry and found potatoes and a can of white beans. In our freezer I found a bag of frozen peas, and in our fridge we had a couple of eggs left. Using a little bit of creativity, we made a really filling and tasty dinner for only a few dollars.

Roasted Potatoes with Cannellini Beans, Sweet Peas and Fried Egg     { serves 2 }

3-4 russet potatoes, washed, dried and cut into 1/2″ chunks
1/2 yellow onion, diced
2 garlic cloves, minced
1 can cannellini beans, drained and rinsed

1/2 cup frozen sweet peas
2 large eggs
olive oil
1/2 tsp herbes de provence

garlic and onion powder
salt and pepper to taste

Preheat your oven to 400 degrees. In a bowl, place potatoes, herbes de provence, a sprinkle of garlic and onion powders, and a little salt and pepper. Drizzle with olive oil and toss to coat. Place on a large roasting pan and cook in the oven for 15-25 minutes, or until potatoes have a nice golden brown color, and are soft when pricked with a fork. Meanwhile, heat a skillet over medium and drizzle with olive oil. Saute onions and garlic for several minutes, or until onions begin to soften. Add beans and peas in the skillet and toss to coat. Turn heat to low, and cover until potatoes are finished cooking. Once potatoes are out of the oven, add them to the skillet with the beans and peas. Mix everything together, and then create two little nests in the mixture where you’ll fry the eggs. Turn the skillet back up to medium, and once hot, crack the eggs into the nests. Cover again and cook until whites are cooked through, and the yolk is still slightly runny. Top with salt and pepper to taste and serve with toast. Enjoy!

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