Eggs with tomato and peppers is a timeless dish in Abruzzo. In the past, it was considered the farmers’ breakfast, as an alternative to another beloved dish like peppers and eggs. In this recipe, the eggs are cooked in a pan together with a sauce made of red and green peppers, and ripe tomatoes (alternatively, tomato puree is also fine) cooked in a pan with garlic, oil, and basil.
Check out the collection: How to Cook Eggs: 10 Recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 2 Eggs
- 1 Red bell pepper
- 1 Green bell pepper
- 5.3 oz Ripe tomatoes (or tomato puree)
- 1 clove Garlic
- 4 leaves Basil
- as needed Extra virgin olive oil
- as needed Salt
Preparation
To make the eggs with tomato and peppers, brown the garlic clove in a pot with a drizzle of extra virgin olive oil.
Add the tomatoes, previously washed and chopped (or the tomato puree). Also add the basil and cook over moderate heat for 15 minutes.
Wash the peppers, remove the stems and seeds; then cut them into thin strips. Pour three tablespoons of extra virgin olive oil into a large pan and heat on the stove.
Pour the peppers into the hot oil and cook over high heat, stirring occasionally, being careful not to fry them or boil them.
When the peppers have softened, drain them and add to the tomatoes. Adjust salt to taste.
Crack the eggs into the pot, cover with a lid, and cook with the sauce for at least 5 minutes, or until the eggs are cooked to your liking. Once ready, serve at the table!
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