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Breakfast recipe · from the recipe book

Black-Eyed Pea and Egg Breakfast Lettuce Wraps

Smoky skillet black-eyed peas with peppers and soft scrambled eggs tucked into crisp romaine, topped with a bright, creamy avocado-cilantro sauce.

Black-Eyed Pea and Egg Breakfast Lettuce Wraps

Ingredients

  • 2 cups342 gBlack-eyed peas, canned, drained and rinsed
  • 6 large300 gEggsbeaten
  • 5 cups chopped240 gRomaine lettuceseparated into 12 large leaves
  • 1 whole201 gAvocadopitted and scooped
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • ¾ cup chopped12 gFresh cilantroleaves and tender stems
  • 2 tbsp30 gLime juice
  • 1 medium119 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 1 whole14 gJalapeñoseeded and minced
  • 2 cloves6 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup149 gCherry tomatoesquartered

Steps

  1. Make the avocado sauce first: blend or mash the avocado, Greek yogurt, cilantro and lime juice with a pinch of the salt until smooth, then set aside.
  2. Wash and dry the romaine leaves and lay them on a platter.
  3. Heat half of the olive oil in a large skillet over medium heat. Add the onion, red bell pepper and jalapeño and cook 5 minutes until soft.
  4. Stir in the garlic, paprika and cumin and cook 30 seconds until fragrant.
  5. Add the black-eyed peas and half of the remaining salt; cook 4 minutes, lightly mashing a few peas, until heated through. Push the mixture to one side of the skillet.
  6. Add the remaining half of the olive oil to the empty side, pour in the eggs with the last of the salt and the black pepper, and stir gently until softly set and cooked to 160°F (71°C), then fold them into the peas.
  7. Spoon the egg and pea filling into the romaine leaves, top with the cherry tomatoes and a spoonful of the avocado sauce, and serve three wraps per person.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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