3 cups water
1/2 pound dried black-eyed peas (about 1 1/2 cups)
1 cup finely chopped onion
1/4 cup chopped green bell pepper
1/4 cup olive oil
2 cloves garlic, finely chopped
2 tablespoons snipped fresh cilantro
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
3 hardboiled eggs, sliced

Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until tender, 50 to 60 minutes; drain.

Mix peas and remaining ingredients except 1 hardboiled egg in large bowl. Cover and refrigerate 3 hours.

Arrange remaining egg on top of mixture; sprinkle with additional snipped cilantro if desired.

Yields 5 servings.