2 cup black-eyed peas
3 slices applewood-smoked bacon cut into 1/2-inch pieces
1 small diced yellow onion
1 cup salsa
1/2 cup chicken broth (low-sodium)
4 large eggs
2 tbsp parsley freshly chopped for garnish
hot sauce for garnish
Bring a medium sized pot of water to a boil and season with salt. Add the fresh black-eyed peas and boil for 10 minutes, or until just tender. Drain and discard the water.
In a medium-sized sauté pan, cook the bacon over medium heat until the fat has rendered and the bacon is just crisp.
Remove the bacon pieces from the pan and add the onion to the bacon fat. Sauté the onion until tender and caramelized, about 10 minutes, stirring often.
Add the cooked black-eyed peas and sauté for 3 minutes more. Add the salsa to the pan along with the chicken broth and stir in the cooked bacon. Reduce the heat to a simmer and cook for 10 minutes, uncovered, to meld the flavors.
Preheat the oven to 375°.
Coat 4 gratin dishes with cooking spray. Divide the black-eyed pea mixture evenly among dishes and make a small indentation in the center for the egg to rest in.
Crack 1 egg into a small bowl and gently pour it into a gratin dish. Repeat with the remaining eggs.
Place the gratin dishes on a baking sheet and tent the baking sheet with foil. Bake until the egg whites are cooked through, about 10 to 15 minutes. Serve garnished with parsley and hot sauce, for those that like it hot.