Peppers and Eggs

This Peppers and Eggs recipe is such a simple, delicious dinner or lunch. It combines a few basic ingredients and is very cost-efficient. I like to serve it hot or cold over fresh Italian bread. 

Peppers and Eggs. Probably not the first direction you’d go when you’re looking for a simple, cost-efficient lunch, right? I get it. I’m personally a big soup gal, and I love a good sandwich or salad as well. And don’t get me started on my love for all things meat. My little carnivorous heart flutters at the thought of a nice roast beef sandwich with horsey mayo! But that is another post for another day. Today, I want to talk to you about Peppers and Eggs.

Peppers and Eggs falls under that category of simple food. As you’ll note from many of the family recipes that I post, I grew up on a lot of simple food. It is easy to prepare. Has minimal ingredients. And most importantly, it’s delicious. There’s just something about being able to take a few basic ingredients and really make them sing. Some other examples of simple food are Rosie’s Famous Zucchini (which was often served along side the Peppers and Eggs- I can never get enough eggs!), Whole Roasted Chicken, and Sandwich Steaks. I really, truly believe that many of the best things in life are the simple things.

My Grandma Rose used to whip up Peppers and Eggs often and I can remember many happy lunches enjoying them on fresh Italian bread. Coming into her house and later apartment, we were always greeted with the most delicious smells. These taste great served hot or cold. I’ve been known to enjoy them at all hours of the day and night. This recipe is great to make to your tastes. If you like a lot of peppers, by all means add more. If you want them to be a little drier, add an extra egg. Or you can make them with one less egg. But if you’re looking for a simple dish that is inexpensive and easy to prepare, this is a great option.

Peppers and Eggs

Source: Rose Scuteri

Ingredients:

• Olive oil
• 1 pepper, seed removed and cut into 1 inch chunks
• 1 small can of tomato sauce (8 oz. can)
• Garlic powder
• Salt
• Pepper
• 6-8 eggs

Over medium heat, heat a couple swigs of olive oil (don’t skimp on this).

Add your peppers and season with salt, pepper and garlic powder to taste (be liberal with your seasonings).

Let the peppers saute for a couple minutes, making sure that they don’t brown or fry. (if they start to, reduce your heat a bit.

Add some water to “steam” the peppers and reduce until most of the liquid is gone and the peppers are soft. If they are not soft enough after the first waters reduces, add more and do it again. I reduced it twice.

Pour your tomato sauce over the peppers and saute for a couple of minutes, stirring to combine.

Raise your heat a bit to medium high and crack in your eggs, stirring to scramble and combine. Keep turning them periodically until eggs are cooked and are a more solid consistency. Start with less eggs and add more as you don’t want it to get too dry. The eggs absorb the sauce to create a really nice flavor.

Serve immediately or refrigerate and eat over the next few days.

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