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
