Peppers and Eggs is an easy-peasy dish; great for lunch, brunch or a light dinner. Vito’s Mom and Grandmother would make Peppers and Eggs often while he was growing up, it was always a family favorite. Peppers and Eggs is popular in our house today, we enjoy it often as is or as a sandwich on some good, crusty Italian bread.
Using a mix of different pepper varieties (bell peppers, pasilla chilis, Italian frying peppers, etc.) and colors will make a tastier and more interesting Peppers and Eggs. Feel free to add some grated cheese if you like. Include Peppers and Eggs in a colorful, tempting buffet including Breaded Cauliflower and Grilled Asparagus. Enjoy!
Prep Time: 30 minutes, Total Time: 1 hour, Serves: 4
Ingredients:
- 8 Peppers (bell peppers and pasilla chilis are great), preferably of assorted colors
- 6 large Eggs
- 4 Tbs Cooking Oil (Olive/Canola Oil blend recommended)
- ¼ tsp coarse Sea Salt
Preparation:
- Rinse the peppers and shake off any excess water. Core the peppers and cut them into 1 ½” pieces and combine in a bowl.
- Break the eggs into a deep mixing bowl and whisk until well mixed.
- Pour the cooking oil in a wide, deep frying pan which is large enough to hold the peppers and heat over a medium-high heat. Sprinkle the sea salt into the frying pan.
- When the oil is hot, carefully add the peppers to the frying pan and, using a spatula, stir to coat the peppers with the oil. Fry the peppers, uncovered, until they begin to brown here and there.
- Pour the eggs over the peppers in the frying pan and allow to cook, undisturbed, for 2 or 3 minutes.
- Using the spatula, stir the fried peppers and eggs, mixing until the egg is cooked to your desired consistency.
- Remove from the heat, plate and serve immediately.
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