sauté the chopped onion in a saucepan with a little oil.
Add the peas and cook for a few minutes, then cover with the broth and cook for about 10 minutes with a lid.

When the peas are tender and the broth is partially dried, add salt and pepper and add the eggs.
Cover again and cook until the egg whites have thickened but the yolk is still soft.

Serve the eggs with hot peas and some fresh bread.

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