Split Pea Soup with Poached Eggs – I often make too much split pea soup for one sitting and here is a perfect use for the seconds. My name for this is an English Shakshouka. Reheat the leftovers using some extra water to thin it out as it tends to thicken as it cools. Once brought back to a simmer, reduce the heat to a poaching temperature and simply poach some eggs in the soup. A simple and filling breakfast in no time. Don't forget toast points... or just bread for dipping.