Peppers and eggs (Pipindun e ova) is a classic 2-ingredient dish which can be served as a starter, lunch or even for breakfast! The flavours of fried peppers mixed with egg and the very best extra virgin olive oil enjoyed with crisp, homemade Italian bread, will transport you to a hearty meal in the Italian mountainside.
Author: Vincenzo's Plate
Extra-Virgin Olive Oil
Bell Peppers (2)
in half. Remove the seeds and then cut them into strips. Put your pan on medium heat and add a generous amount of
Extra-Virgin Olive Oil (as needed)
Once this has started to warm, add in the strips of peppers and stir using a wooden spoon. Leave this to simmer, stirring occasionally to make sure the peppers are moist with oil.
While this is simmering, in a small bowl, crack the
. Sprinkle a touch of
Salt (to taste)
into the bowl, and beat well using a fork. Once the peppers have softened, pour the egg mix into the pan and leave for 5-7 seconds. Then, mix rigorously using a wooden spoon. The eggs will start to become fluffy and mix in well with the peppers.
Leave for another 5-7 seconds and repeat until the egg is cooked through.
Pour over with some
Truffle Oil (to taste)
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.