Peppers and Eggs

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!

Peppers and Eggs


Prep Time: 30 minutes, Total Time: 1 hour, Serves: 4


  • 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


  1. Rinse the peppers and shake off any excess water. Core the peppers and cut them into 1 ½” pieces and combine in a bowl.
  2. Break the eggs into a deep mixing bowl and whisk until well mixed.
  3. 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.
  4. 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.
  5. Pour the eggs over the peppers in the frying pan and allow to cook, undisturbed, for 2 or 3 minutes.
  6. Using the spatula, stir the fried peppers and eggs, mixing until the egg is cooked to your desired consistency.
  7. Remove from the heat, plate and serve immediately.


Peppers and Eggs

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