Fried eggs with capuchin peas and anchovies
Capuchin peas with bacon – it doesn’t get more Dutch than that. In this twist, we swap the bacon for goat cheese and anchovies. Delicious with fresh purslane, another local favorite!
If you can't find purslane, lamb's lettuce (mâche) makes a great substitute.
Bring a pot of water to a boil. Cook the capuchin peas for 6–9 minutes until just tender. Drain and rinse under cold running water to stop the cooking process.
For each person, heat a medium skillet over medium heat—or use a large skillet for two portions. Once hot, add 2 tablespoons of olive oil and sauté the garlic and anchovies for 1 minute (don’t let the garlic brown). Add the peas, tomato, purslane, and scallions, and cook for 2 more minutes, stirring gently.
Lower the heat and make a little space in the veggie mixture. Crack in the eggs, crumble the goat cheese over the vegetables, and cover with a lid. Let it cook on low for about 4 minutes, until the eggs are just set.
Meanwhile, toast the bread slices in a toaster or hot grill pan.
Sprinkle the dish with parsley, chervil, flaky salt, and freshly ground black pepper. Serve with the toast.
