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.
Total Time
5min
4.6
11 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
2
Bell Peppers
•
4
Eggland's Best Classic Eggs
•
as needed
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Truffle Oil
(optional)
Cooking Instructions
1.
Cut the 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).
2.
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.
3.
While this is simmering, in a small bowl, crack the Eggland's Best Classic Eggs (4). 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.
4.
Pour over with some Truffle Oil (to taste) and serve!
Nutrition Per Serving
CALORIES
81
FAT
4.7 g
PROTEIN
6.6 g
CARBS
2.9 g
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