Peppers And Eggs
This was a Saturday favorite at our house. Nonna would whip up either peppers and eggs or potatoes and eggs (see our recipe) and serve with a platter of cured meats and cheeses and of course, fresh hot bread, used a seeded twist.
Peppers and Eggs is a very versatile dish that can be served for breakfast, lunch, or dinner. It is easy and economical. You can serve as a sandwich or on a plate with a side of bread. Either way it is scrumptious!
Ingredients
3 red bell peppers- cleaned, cored, and cut into strips
1 large, sweet onion – diced
12 eggs
2 tbsp grated cheese
EVOO
Salt and black pepper to taste
1 loaf Italian bread – cut into 4 pieces
Directions
1. Cover the bottom of a skillet with EVOO.
2. When hot add the peppers and onions.
3. Let cook till desired tenderness. About 10 minutes Peppers should be soft but not mushy.
4. In a bowl, scramble the eggs and add the grated cheese. Mix, add salt and pepper.
5. Toss the egg mixture over the peppers. Let solidify for a few minutes before stirring. Cook till eggs
6. Taste and add more salt and pepper if needed.
7. Serve on Italian bread or serve Italian bread on the side.
