Scrambled Eggs with Sweet Red Peppers

Peperoni Soffritti con le Uove

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is a very ancient recipe from Puglia; its origins can be traced right back to the Daunian civilisation, to tribes which inhabited these rocky mountains in the mists of time. You need to use bright red peppers that are fleshy and juicy to achieve the right effect and, as always, fresh free-range eggs. Serve as a side dish or as a quick and delicious snack or antipasto.