In a wide 10 inch skillet, heat the olive oil over medium heat. Add the onions and saute until soft. Add the peas, cook over low heat, stirring gently. Once heated through, made indentations in the peas, crack an egg into each indentation. Cover the skillet and cook, 2 to 3 minutes, or until the eggs are cooked to your preference. Carefully remove the eggs along with peas to a warm plate. Season to taste with salt and pepper.
Per Serving: 480 Calories (60.5% from fat); 33g Fat (5g Sat, 22g Mono, 3g Poly); 15g Protein; 34g Carbohydrate; 10g Dietary Fiber; 212mg Cholesterol; 1350mg Sodium. Food Exchanges 1 Grain (Starch); 1 Lean Meat; 2 1/2 Vegetable; 6 Fat.