Peppers and eggs, a simple Italian meal for lunch or dinner. One of my husbands favorite memories, is of his mother standing at the stove making peppers and eggs for lunch. It was a quick and tasty meal that everyone in his family loved.
My husband’s grandfather used to grow frying peppers in his backyard along with his beautiful heirloom tomatoes. Now my husband and I have continued the tradition. Every year we grow Italian sweet frying peppers, also known as Italianelies. In many local markets you will find them called Cubanels. They are a long, conical shaped pepper with a thin skin and a sweet taste. They can grow to 10 or 12 inches long and picked green or left to fully ripen to a bright red color.
To make this simple dish, you don’t really need a recipe. I will just give you the technique and you can go from there. You can experiment with different herbs or spices if you wish.
Italian Peppers and Eggs
From the photo you can see that there are very few ingredients. If you can’t find Italian frying peppers at your market you can use bell pepper. If so, I suggest that you only use red ones as they are sweeter and a little more tender.
Slice about three medium sized peppers lengthwise into small strips. Peel and cut one large onion in half and slice the same thickness as your peppers. Thinly slice about three cloves of garlic. Scramble five large eggs with a touch of milk. Season the eggs with salt, pepper, and garlic powder to taste.
Put olive oil in a frying pan and heat to medium. Add sliced garlic to the pan and cook to a slight gold color; remove and save. Turn the heat up, add the peppers and onions and sauté until the desired doneness. (If you cover the peppers and onions for the first few minutes, it speeds up the softening process).
Add egg mixture and reserved garlic to the pan. Continuously stir from the outside, flipping the egg mixture so that it will not brown, stick or dry out. I like to use a silicon spatula for this procedure.
When cooked to your liking, serve immediately. I enjoy this with a nice piece of crusty toasted bread drizzled with extra virgin olive oil and sea salt.
If you have never prepared this dish, you a in for a real treat that your family is sure to like. It will transport you to a simple farmhouse lunch in the south of Italy.