Pepper and Eggs
Watch video recipe:
Ingredients:
2 x peppers (capsicums)
4 x eggs
Extra virgin olive oil (evoo)
Salt
Pepper
Utensils:
1 x medium size non-stick flat saucepan
Wooden spoon
Small bowl
Method:
1.To make the peppers and eggs, start by cutting the peppers in half. Remove the seeds and then cut them into strips.
2.Put your pan on medium heat and add a generous amount of extra virgin olive oil.
3.Once this has started to warm, add in the strips of peppers and stir using a wooden spoon.
4.Leave this to simmer, stirring occasionally to make sure the peppers are moist with oil.
Vincenzo's Plate Tip: If the peppers start to stick to the pan, add some more oil to make sure they don't burn.
5.While this is simmering, in a small bowl, crack the four eggs. Sprinkle a touch of salt into the bowl, and beat well using a fork.
6.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.
7.Leave for another 5-7 seconds and repeat until the egg is cooked through.
How to Serve:
1.Transfer individual portions onto your plates and serve with a slice of fresh bread.
2.If you have fresh truffle (or even truffle oil), add some on top and then devour!
3.An alternate way to serve: Toast slices of fresh bread and cut them into small pieces, then, add a spoonful of peppers and eggs on top and serve on a long wooden paddle. This is a delicious antipasto option.
E ora si mangia, Vincenzo's Plate...Enjoy!
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