Smashed Peas: Part 3



For the final recipe in the series of three smashed pea recipes, we turn to ingredients such as mint, soft goat’s cheese, za’atar and soft boiled eggs to create a breakfast that is good enough to eat at any time of the day. It is served on 100% spelt sourdough, making this recipe wheat free. It can easily be converted to a gluten free recipe by substituting the bread for a gluten free variety.


150 gm fresh podded or frozen peas

1/2 tbs olive oil

handful mint leaves, roughly chopped

50 gm goat’s cheese

1 tbs za’atar (recipe to follow)

4 eggs, at room temperature

2 large slices of spelt sourdough (or your favourite bread), toasted

salt and pepper

Bring a small pot of water to the boil, then reduce to a simmer. Gently lower the eggs into the pot using a spoon. Increase heat to bring water to the boil and continue to boil for 5 – 6 minutes (5 minutes for small or medium eggs or 6 minutes for large or extra large eggs). Remove eggs from boiling water and run under cold water to prevent cooking further. Peel eggs and set aside.

While the water is boiling for the eggs, bring another small pot of salted water to the boil and cook the peas until tender and bright green (1-2 minutes for fresh or 2-3 minutes for frozen). Drain peas and place in a bowl along with a pinch of salt, a grind of black pepper and the olive oil. Mash the peas roughly with a fork until they are broken up. Add the chopped mint and stir to combine. Cover to keep warm and set aside.

To assemble, place a piece of toast in the middle of the plate, pile half of the smashed pea mixture on top, place two eggs on top of the peas, crumble half of the goat’s cheese over the top and sprinkle with half a tablespoon of za’atar. Repeat with the remaining ingredients.

Serves 2


There are many variations of za’atar. Some recipes call for a combination of several herbs. This is a simple and quick recipe that uses thyme only, but feel free to experiment by adding other herbs such as oregano or marjoram.

6 tbs dried thyme

2 tbs ground sumac

2 tbs sesame seeds

1 tsp sea salt

Place the sesame seeds in a dry fry pan and toast over medium heat, shaking the pan constantly until seeds are golden, fragrant and evenly toasted.

Grind the thyme, sumac and salt in a mortar and pestle, then add the toasted sesame seeds and stir to combine.

Store za’atar in an airtight container.




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