Eggs and Peppers veneto-style

This dish is normally prepared in individual portions directly on plates or in pans. Nonetheless, you can  prepare a single large pan, from which portions are served with a spatula or a flat wooden spoon


  • 8 peppers
  • 8 firm ripe tomatoes
  • 8 eggs
  • 2 garlic cloves
  • extra virgin olive oil
  • aromas


  1. Roast the peppers, peel them, remove the seeds and cut into strips, then let them drip
  2. Boil the tomatoes for one minute, peel and slice them, let them drip dry
  3. Shred the garlic cloves and fry them in a pan with the oil
  4. Add the tomato fillets and fry for 2 minutes over high heat, then mix in the peppers and keep cooking for another 2 minutes, seasoning with salt
  5. Divide everything into four plates or pans, adding two eggs in each (whole or scrambled, according to your taste) and bake for 5 minutes in a very hot oven (180°)
  6. Add flavoring. Serve the dish with freshly ground pepper (to taste) chopped parsley or basil leaves or chives
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