Tia’s Peas and Egg Soup

In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don’t allow them to get any color.

Add the tomatoes, then using the can, fill it up 1 ½ times with water. Add pepper and sugar and bring to a boil, then turn the heat to low, cover and simmer for 1 ½ hours.

Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Increase to a boil, crack eggs into a separate bowl and gently add to the top of the boiling mixture (number of eggs depends on the available room in the pot). Cover the pot and let the eggs poach for about 15 minutes.

Serve hot with 1 or 2 eggs per serving. (This recipe makes 8 servings.) Sprinkle freshly grated Romano cheese over the top.