All you need for a quick lunch is a bit of frozen peas, which are usually much better than the fresh ones because frozen young and immediately after the harvest. My home grown peas last year were floury… I probably have to buy a different sort of seeds…
You need two eggs, or one… I shared my lunch with my daughter Léonore (nearly 4). I added to that a “pommes à l’huile” salad which is actually cold boiled potatoes from last night with very good olive oil, delightful cider vinegar, salt and pepper.
For these eggs, I use a generous pinch of Ras el Hanout: this fantastic spice mix from the Maghreb. It means “the head of the store”, in other words it’s top shelf materiel… It contains between 20 and 27 spices. Each spice specialist has his own recipe.
I bought mine at DIJON FOODS. It is a good one I use to make Lamb Couscous.
Then I add a bit of “fleur de sel” or French “salt flower”, a light and delicate salt from France, then the fantastic Woolworths Pepper Medley and my final touch on the adult side of the dish, my own pickled Jalapeños.
All you need to do is to fry the eggs with olive oil at high temperature at first and very low after 2 minute. Sprinkle the spices. Put a handful of frozen peas with a spoon of water in the microwave for 3 minutes. You can stop and stir in the middle if you want.
If you have boiled potatoes left over in the fridge, just cut them in slices, add a dash of olive oil, vinegar, salt and pepper.