Sweet peppers with scrambled eggs

Pipruss’ e ‘gov

Sweet peppers with scrambled eggs

My mother used to prepare this dish for the agricultural day labourer who worked  in my father’s farm near Cosenza, in the region of Calabria. The farm work started early every day, and by the brunch meal, everyone needed some sustenance. This taste and quickly meal with a glass of red wine homemade would keep the staff going until the lunch time.  In winter fresh red bell peppers are substituted with dried sweet peppers.

Ingredients ( serves 4 to 6):

1 Kg of red bell Italian peppers ( Senise cultivar);

100 ml of extra virgin olive oil;

8 eggs;

Salt

Method:

1. Core the  bell peppers, cut in  half them. Remove the placental tissue (the white ribs) and seeds. Cut the peppers into roughly 5 cm squares.

2. Heat the extra-virgin olive in a large non-stick frying pan. When the oil it’ hot add the peppers. Season them with a bit of sea salt and stir to coat the peppers with oil.

3. fry a briskly heat and stirring often to prevent scorching, until the peppers are quite soft. It takes about 12-15 minutes.

4. Whip the eggs and add them into the peppers frying pan. Cook over high heat, stirring constantly. Add the salt. To be ready It takes about 3 minutes. Serve very hot. It’s very good served with sourdough homemade bread and a good glass of red wine.