Black-eyed peas with egg and vegetables

Method

1. Boil the eggs for 10 minutes, cool them under cold water, peel and cut into quarters.
2. Heat the 600 g of cooked black-eyed beans for 5 minutes in boiling water with a little salt (if starting from dried beans, soak overnight and boil for 40 minutes until tender). Drain well and tip into a bowl while still warm.
3. Meanwhile, finely chop the onion, garlic and parsley, and cut the deseeded pepper into half-centimetre dice.
4. Fold the warm beans through the onion, garlic, pepper and parsley, pour over the 40 ml of olive oil, season with the salt and mix well. Leave to stand for 5 minutes so the flavours settle.
5. Serve warm, with the quartered boiled eggs on top.