Italian Peppers and Eggs

 

This dish is so ingrained in Italian culture, HBO’s The Sopranos entitled the series music soundtrack Peppers and Eggs.

 

Frying peppers are sweet, tender, and thin skinned.

 

I grew up with garden frying peppers as a common side dish in my home. Besides Peppers and Eggs, we used them to make sandwiches with a copious smear of ricotta, or generous slices of sharp provolone on toasted Italian bread.

 

When I saw the beautiful frying peppers in my Purple Dragon share, I knew I had to make Peppers and Eggs.

Peppers and eggs can be made for breakfast, or a quick and economical mid-week meal.

 

This recipe serves four.

 

Italian Peppers and Eggs

 

8 large organic free range eggs

2 tbsp good olive oil

1/2 tsp chili pepper in oil, or dried chili pepper flakes (optional)

2 cloves of garlic, chopped

1 large Vidalia onion, peeled and sliced

2 large Italian frying peppers

1/4 cup good grated parmesan cheese

Salt and pepper

Large Italian sub roll, or baguette (optional)

 

-In a large pan over medium heat, sauté chili, garlic and onion in olive oil until soft, about 5 minutes

-Add frying peppers and sauté until they begin to soften and wilt, about 5 minutes

-Meanwhile, shell and beat eggs, lower heat, and add beaten eggs to pan with onion and peppers

-Let set in pan, then cook gently, occasionally folding eggs over, until firm

-Fold in parmesan, and add salt and pepper

-Serve on roll, if desired

 

We had this for supper, and rounded it out with a Sungold Cherry Tomato and Avocado Salad