Peppers and Eggs
Peperoni e Eova
by James Belardo
A true classic Italian peasant dish. You can use an assortment of peppers or kep it as simple as you like.
4-6 large eggs
1/2 green bell pepper
1/2 red bell pepper
1/2 orange bell pepper
1/2 yellow bell pepper
1 slender hot pepper – optional
1-2 cloves garlic, diced
fresh flat-leaf parsley
Peperoncino Fiocchi (hot pepper flakes) – optional
Salt and Pepper to taste
In a small bowl, mix the eddgs with sat, pepper and the finely cut up flat-leaf parsley
1. Heat 2-3 tbsp of olive oil and sauté the onions, garlic and the optional hot pepper flakes until the onions become translucent and the garlic softens (but does not brown).
2. Add the sliced peppers and cook until the peppers soften.
3. Add the eggs and mix as they cook.
Serve as a sandwich on crusty Italian panini bread.
The Grape Gourmet
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