Blackeye Peas with Jammy Eggs and Cornbread Crumbles
A hearty Southern-inspired bowl combining tender blackeye peas simmered with vegetables in a rich tomato base, topped with perfectly jammy soft-boiled eggs and crispy cornbread crumbles. The peas are cooked until creamy and flavorful, enhanced with sweet corn, honey, and a touch of vinegar for brightness. The seven-minute eggs provide rich, runny yolks that create a luxurious sauce when broken, while toasted cornbread adds satisfying texture and soaks up all the delicious flavors. This comforting dish works beautifully for brunch, lunch, or a light dinner, offering a modern twist on classic Southern ingredients.
Ingredients
- 1 cup Camellia Brand Blackeye Peas, rinsed and sortednavy beans1:1vegetarian
similar cooking time
- 2 tablespoons olive oil, divided
- 1 cup green onion, chopped
- 1 Fresno chile, stemmed and minced
- 2 cloves garlic, minced
- 1 ¾ cups unsalted vegetable broth
- 1 14.5-ounce can diced tomatoes
- 1 cup frozen gold and white corn
- 2 ¾ teaspoons kosher salt
- 2 teaspoons clover honey
- 1 teaspoon apple cider vinegar
- 2 cups cornbread, coarsely crumbledcrusty bread cubes1:1basic
any bread works
- 4 large eggs
- hot sauce, to serve(optional)
- green onions, chopped for garnish(optional)
- flaked sea salt, for garnish(optional)
Instructions
- 1
Combine blackeye peas and water to cover by 2 inches in large bowl
- 2
Cover and let stand for 6 hours to overnight
- 3
Drain blackeye peas discarding liquid
- 4
Heat 1 tablespoon oil in medium stockpot or Dutch oven over medium heat
- 5
Add green onion, chile, and garlic and cook until softened
- 6
Stir in blackeye peas and vegetable broth
- 7
Bring to a boil and reduce heat to medium-low
- 8
Cover and simmer stirring occasionally until peas are tender
- 9
Stir in tomatoes and corn
- 10
Return mixture to a boil and reduce heat to medium
- 11
Continue cooking uncovered until mixture is thickened
- 12
Stir in salt, honey, and vinegar
- 13
Preheat oven to 400 degrees
- 14
Line a baking sheet with parchment paper
- 15
Add cornbread and remaining oil tossing to combine
- 16
Bake until toasted stirring halfway through baking
- 17
Let cool on baking sheet
- 18
Fill a medium bowl with ice water
- 19
Fill large saucepan with water to about 1 1/2 inches from top
- 20
Bring to a boil over medium-high heat
- 21
Using slotted spoon carefully add eggs to pot
- 22
Reduce heat to medium and cook for 7 minutes
- 23
Transfer eggs to prepared ice bath
- 24
Let rest until cool enough to handle
- 25
Peel eggs and cut in half
- 26
Divide pea mixture among shallow bowls
- 27
Top each with two egg halves and cornbread crumbles
- 28
Serve with hot sauce
- 29
Garnish with green onion and sea salt if desired
Tips
The jammy eggs are key - don't overcook them or you'll lose the creamy yolks that make this dish special.
Soaking the blackeye peas overnight ensures they cook evenly and become perfectly tender.
Toast the cornbread crumbles until golden for the best texture contrast against the soft peas.
Good to Know
Refrigerate leftovers up to 3 days. Store eggs separately and reheat gently.
Soak peas and cook pea mixture up to 2 days ahead. Cook eggs fresh before serving.
Serve hot in shallow bowls with hot sauce on the side for individual preference.
Common Mistakes
Don't skip soaking the peas or they won't cook evenly and will be tough.
Don't overcook the eggs past 7 minutes or the yolks won't be jammy.
Don't add cornbread crumbles too early or they'll get soggy.
Substitutions
Vegan Options
General Alternatives
similar cooking time
any bread works
FAQ
Can I use canned blackeye peas instead of dried?
Yes, use 2-3 cans of drained blackeye peas. Skip the soaking step and add them with the tomatoes. Reduce cooking time to about 15-20 minutes until heated through.
What if I don't have Fresno chiles?
Substitute with jalapeño for similar heat, or red bell pepper for mild sweetness. You can also use red pepper flakes to taste for heat without the fresh pepper.
How long will the leftover pea mixture keep?
Store in the refrigerator for up to 3 days. The flavors actually improve overnight. Reheat gently and cook fresh eggs when ready to serve again.