Peppers and eggs, better known as “pipindune e ove”, are a typical summer dish from Abruzzo’s farming tradition, simple and irresistible.
They are essentially scrambled eggs cooked with peppers, served as an appetizer on slices of toasted bread, also perfect as a quick second course with few and simple ingredients, almost always present in the pantry.
Read on to learn how to make peppers and eggs (pipindune e ove) with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 eggs
- 2 red bell peppers
- extra virgin olive oil
- salt
- pepper
Preparation of Peppers and Eggs
Wash the peppers, remove the stem, seeds, and filaments, and cut them into strips.
Heat some extra virgin olive oil in a non-stick pan, add the peppers, salt, and cook until tender, stirring often.Beat the eggs with a pinch of salt in a bowl.
When the peppers are cooked, add the beaten eggs and stir continuously until you get scrambled eggs with peppers.
Pepper to taste and serve your peppers and eggs.
Notes
Also visit the recipe collection Second Courses with Eggs, not just the usual omelet, but many easy-to-make, simple, and economical recipes, perfect to prepare in no time: you can find it by clicking HERE.
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