Peas In A Light Tomato Sauce With Scrambled Eggs

• 2 tablespoons extra virgin olive oil
• 2 shallots, chopped
• 4 vine-ripened tomatoes, blanched, peeled, seeded, and cut into 1/2-inch dice (See note)
• fine sea salt
• freshly ground black pepper
• 2 cups fresh peas or a 1-pound bag defrosted frozen peas
• 8 large eggs
• 8 fresh mint leaves
• 4 slices toasted Tuscan country bread

1. Place the butter and olive oil in a saute pan over medium-low heat. Add the shallots and saute until translucent, 6 to 7 minutes, then add the diced tomatoes and season with salt and pepper. Cook for 5 minutes, then stir the peas into the sauce and cook until the peas are tender but still bright green, about 10 minutes.
2. Break the eggs into the pan and stir well and constantly with a wooden spoon. Add the mint and season with salt and pepper. Cook for 1 to 2 minutes, until the eggs are creamy. Divide among 4 plates and serve with warm toasted country bread.
3. VINO
4. Soave, the most classical wine of the Veneto (especially a young one), is ideal here.
5. NOTE
6. Peeling Tomatoes: To peel tomatoes, remove the stem and cut a shallow X in the tomato's skin at the bottom of the fruit. Bring a pot of water to a boil and lower the tomatoes into the water. After 20 to 30 seconds, remove the tomatoes with a slotted spoon and transfer them to a bowl filled with ice water. As soon as the tomatoes are cool enough to handle, peel the skin off, using a paring knife if necessary.

extra virgin olive oil, shallots, tomatoes, salt, freshly ground black pepper, fresh peas, eggs, mint, country bread

Taken from www.epicurious.com/recipes/member/views/peas-in-a-light-tomato-sauce-with-scrambled-eggs-1241865 (may not work)