Scrambled Eggs with Sweet Red Peppers

Peperoni Soffritti con le Uove

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

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.


  • 1 lb (450 g) juicy red peppers
  • 3 large tablespoons olive oil
  • 3 ripe tomatoes, peeled, de-seeded and chopped or 7 cherry tomatoes, left whole
  • salt
  • 2 large eggs, beaten


Wash and dry the peppers. Cut them open and discard the seeds and membranes. Slice them into neat strips. Fry them gently in a pan with the olive oil for about 6 minutes or until half-cooked. Add the tomatoes, stir and season with salt. When the tomatoes and peppers are both soft, pour on the eggs and cook very briefly, until just set. Serve at once, piping hot.