Simplicity. This, simplicity, is the particular character that really distinguishes Italian cuisine from that of any other country. And look, it’s not just a rhetorical figure: it’s actually a fact recognized by everyone, chefs and commentators. Few gastronomic cultures are based like the Italian on Sober valorization of a few ingredients at a time..
The peppers and eggs recipe that we propose is a clear example of this reality.
A dish that in the traditional version is truly essential: just peppers and scrambled eggs with the addition of a few tomatoes. No spices (pepper is a relatively recent addition), no flavorings, no anything. But what a delicious flavor the peppers sautéed with a good extra virgin olive oil, some tomatoes and scrambled eggs mixed together!
This recipe, typical of Apulia, is excellent like this, in a simple and traditional way. However, if you really want to enrich it, just add a scent. Of parsley chopped, whose final addition (after cooking) is almost a custom. But an aroma of basil or dried oregano is also great, to add to the cooking, just before adding the eggs.
It is also common to incorporate a little cheese grated together with the eggs, preferably sweet and aromatic pecorino cheese.
There are more traditional recipes than scrambled peppers and eggs. In particular, in addition to the Apulian version, there are very similar ones in Basilicata, Abruzzo and Molise. Dishes that we gladly mention to see how dishes based on just 2-3 ingredients can have numerous versions, even quite different from each other.
For example, the Abruzzo recipe (Pipindune and ovules) is similar to that of Apulia, but with the important difference that there are no tomatoes. Furthermore, the practice of adding a minimum amount of sauté (garlic or onion, depending on taste) and a final pinch of parsley has long been established. So overall the flavors are really very different.
There basilica recipe It also differs in the lack of tomato. It also includes green peppers of the “friggitelli” type, which have a somewhat different flavor than the classic sweet colored peppers. However, the series of Lucan recipes on which it is based is a completely different matter. bran eggs and peppers. The latter, in fact, follow a long preparation process (they are dried and then quickly fried) so that they become crispy (bran). But because of the final result, and also because of the flavor, they cannot be assimilated to fresh peppers.
- 600 g sweet yellow and red peppers
- 300 g ripe tomatoes
- 4 eggs
- Pepper (optional)
- Extra virgin olive oil
- Wash and clean the peppers, removing the seeds and internal white filaments, then cut them into strips or squares. Heat 5 tablespoons of oil in a large frying pan, add the peppers and fry them for 4 minutes, stirring over high heat.
- Wash, peel and cut the tomatoes into small pieces, then add them to the peppers along with a pinch of salt. Stir, reduce heat and simmer for about 15 minutes with the lid on. Season with salt. Also, after 10 minutes, check the liquids in the pan: if necessary, complete the cooking without a lid, to reduce the cooking bottom, which at the end should be moist and fluid, but not liquid.
- Meanwhile, crack the eggs into a bowl, add a pinch of salt and season with a generous pinch of freshly ground pepper. Give them a rough stir and turn them over the vegetables, stirring for the 2 minutes needed to set (but not dry) the whites. Peppers and scrambled eggs should be served hot.