Eggs with peppers and Taggiasca olives in a skillet, Grandma’s recipe for a simple summer vegetarian main course, humble but very flavorful. I’ve prepared many Easy recipes with peppers and since I never get tired of them and could eat them every day, here’s a quick vegetarian main dish that features them!! Peppers, onion, olives, pine nuts, eggs, cheese and a bit of extra virgin olive oil — these are the ingredients for a Mediterranean summer main, healthy and tasty, a grandmother’s recipe that becomes amazing with a good piece of homemade bread! Looking for more quick and easy pepper recipes? Try Baked peppers au gratin with cherry tomatoes, Mediterranean tuna-stuffed peppers or Sweet-and-sour peppers with apples and almonds. Now let’s run to the kitchen — eggs with peppers and olives in a skillet are waiting for us — and as always, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 1
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make peppers and eggs in a skillet

red bell pepper
yellow bell pepper
green bell pepper
onion
0.7 oz Taggiasca olives (about 6–7 small olives)
to taste extra virgin olive oil
1 tbsp pine nuts
4 capers in salt (Desalted)
2 eggs
1.5 oz cheese (about 1/3 cup)

Tools

Skillet

Preparation of eggs and peppers in a skillet

For this recipe I decided to use peppers of different colors, but using only red or only yellow peppers will work fine; green ones tend to be more bitter so I don’t recommend them.

Rinse the peppers, cut them in half, remove seeds and membranes, then slice them into strips and chop into very small cubes.
Peel, rinse and finely chop the onion. Put it in a skillet with a generous drizzle of extra virgin olive oil and let it sauté and turn golden.
Add the peppers, season with salt and cook over high heat until they wilt and become very flavorful; when cooked, add the olives.
Stir and after a couple of minutes of cooking on high heat, add the pine nuts. The peppers are ready; you can enjoy them as they are or use them to cook some delicious eggs.
Add the eggs to the peppers along with some pieces of cheese of your choice; I chose Sicilian primo sale. Cover and cook until you reach the desired consistency. I cooked them for 3 minutes; at the end I added pepper and basil and enjoyed them with fresh bread.