Today’s recipe is very easy, delicious, and economical: Eggs, Peppers, and Tomatoes.
This traditional recipe combines genuine ingredients and authentic flavors, creating a rich and tasty dish that delights anyone who tastes it.
This is a sure bet: a blend of flavors and spices so good that you’ll have to hold back from licking the bottom of the pan.
It’s a versatile dish that can be served as a main course or a side dish.
It pairs well with various types of bread, such as rustic bread or focaccia. The recipe is ideal for those looking for a simple, genuine dish rich in flavor and tradition.
Eggs are rich in protein and vitamins, while tomatoes and peppers provide vitamins and antioxidants.
It’s essentially a simple dish: a pan of sauce with freshly cracked eggs cooked for a few minutes, just until the whites are set without overcooking the yolks, preserving all the magic.
The choice of ingredients is crucial for the success of the dish. The eggs must be fresh and of good quality. The peppers should be brightly colored and blemish-free. The scallion should be fresh and fragrant. The parsley should be fresh and intensely green.
Oh, and remember: make sure you have plenty of bread on hand because sopping up the sauce is a must! It can be enjoyed as a standalone dish.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 165.20 (Kcal)
- Carbohydrates 9.28 (g) of which sugars 3.26 (g)
- Proteins 7.86 (g)
- Fat 11.84 (g) of which saturated 3.06 (g)of which unsaturated 2.67 (g)
- Fibers 2.57 (g)
- Sodium 566.20 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggs, Peppers, and Tomatoes
- 2 red peppers (or one red and one yellow, if you prefer)
- 4 eggs
- 1 fresh scallion (or an onion)
- 1 cup tomato passata
- to taste extra virgin olive oil
- to taste salt
Tools
- Pan
- Lid
Steps for Eggs, Peppers, and Tomatoes
Wash the peppers under running water, remove the green stem and seeds, and cut them into strips. Also, chop a scallion and place it in a pan with some oil and let it sauté for a few minutes.
Add the chopped pepper and the tomato passata; stir and cook for 10/15 minutes with the lid on over low heat.
Add a little water if necessary.
Then arrange the peppers to make space for the eggs;
Finish cooking without the lid, adjusting the time according to your preferred egg doneness.
Serve sprinkled with freshly chopped parsley.
Enjoy your meal
Advice
You can enjoy your eggs at room temperature, and if there are leftovers, you can store them in the fridge for 24 hours.
For a more intense flavor, you can add a pinch of chili pepper to the tomato sauce. You can also substitute the peppers with other vegetables, such as zucchini or eggplant.
If you want a richer dish, you can add some bacon or sausage to the tomato sauce.
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FAQ (Questions and Answers)
Can I replace the tomato passata?.
If you want a quicker dish, you can use canned chopped tomatoes.
