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Sautéed Peppers with Onions and Eggs
This recipe was one my Grandmother would make for a quick meal when she lived in Foggia as a young girl, often she made it for us in America. I hadn't made the dish in years when late one Saturday afternoon I was passing through the Green Market and the farmers were marking down all the produce. I needed one pepper for a gazpacho recipe I was making that evening, but couldn't pass up a huge bag of purple peppers for only $2. So I decided to make the pepper and eggs. It's a versatile dish you can eat hot, warm or right out of the fridge. Serve for brunch, as a side dish, or make a panino, an Italian sandwich, with your favorite bread and Italian salame or ham for a delicious al fresco lunch. ~
Serves 4-6
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2
pounds fresh peppers (about 4 medium-size), cleaned, sliced into 1/2-inch strips
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2
cups yellow onions, peeled, 1/4-inch thick slices
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6
large eggs
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4
tablespoons extra-virgin olive oil
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salt and freshly ground pepper to taste
1. In a large frying pan add the olive oil. Over low-medium heat, add the peppers and sliced onions and season to taste. Sauté until the peppers and onions are soft, lightly browned and caramelized, stirring occasionally to prevent sticking and burning. It will take about 45 minutes for the peppers and onions to reach this stage.
2. In a separate mixing bowl, add the eggs and break the yolks with a fork. Pour the eggs over the peppers and onions and stir with a spatula until the eggs are set. Taste, add salt and pepper to taste, then enjoy!
Cook's Note: When I was growing up in Pennsylvania the only color peppers available were green, however I used purple peppers and the dish had a sweeter flavor and was as delicious as I remembered. You can use any combination of peppers for this recipe.
2. In a separate mixing bowl, add the eggs and break the yolks with a fork. Pour the eggs over the peppers and onions and stir with a spatula until the eggs are set. Taste, add salt and pepper to taste, then enjoy!
Cook's Note: When I was growing up in Pennsylvania the only color peppers available were green, however I used purple peppers and the dish had a sweeter flavor and was as delicious as I remembered. You can use any combination of peppers for this recipe.
