Peppers and eggs (Pipindun e ove) is a classic 2-ingredient dish which can be served as a starter, lunch or even for breakfast! The flavours of fried peppers mixed with egg and the very best extra virgin olive oil enjoyed with crisp, homemade Italian bread, will transport you to a hearty meal in the Italian mountainside.
This dish has been enjoyed for generations, which is why I chose to make it with my Dad on a recent trip to Lake Scanno. The perfect company and setting made it taste even better!
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ITALIAN PEPPERS AND EGGS
2 x peppers (capsicums)
4 x eggs
Extra virgin olive oil (XVOO)
1. To make the peppers and eggs, start by cutting the peppers in half. Remove the seeds and then cut them into strips.
2. Put your pan on medium heat and add a generous amount of extra virgin olive oil.
3. Once this has started to warm, add in the strips of peppers and stir using a wooden spoon.
4. Leave this to simmer, stirring occasionally to make sure the peppers are moist with oil.
5. While this is simmering, in a small bowl, crack the four eggs. Sprinkle a touch of salt into the bowl, and beat well using a fork.
6. Once the peppers have softened, pour the egg mix into the pan and leave for 5-7 seconds. Then, mix rigorously using a wooden spoon. The eggs will start to become fluffy and mix in well with the peppers.
7. Leave for another 5-7 seconds and repeat until the egg is cooked through.
HOW TO SERVE:
1. Transfer individual portions onto your plates and serve with a slice of fresh bread.
2. If you have fresh truffle (or even truffle oil), add some on top and then devour!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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?Re-Watch the Italian Peppers and Eggs recipe https://youtu.be/vKj8QX2FsdA