Hey there, fellow food lovers! It’s Fabrizio, your trusted guide to the culinary heart of Abruzzo and Italy!
This morning, I had the pleasure of stopping by to see my father, Angelo, and my cousin, also named Angelo. They greeted me with an incredible bounty: beautiful, 100% organic bell peppers, freshly picked from their fields, along with their rich, homegrown extra virgin olive oil, and truly farm-fresh eggs. And, of course, the fragrant basil for today’s dish comes straight from my very own garden!
Today, however, my cousin Angelo also surprised me with a fantastic, freshly harvested organic onion!
While many traditional recipes for this dish call for garlic, having such a beautiful, fresh onion on hand alongside these incredible peppers, I decided to use the onion instead, adding its sweet, subtle flavor to our Pipindun’ e ov’ today.
With such a treasure trove of incredible, just-harvested ingredients, I knew exactly what I had to make!
This isn’t just a recipe; it’s a story of humble ingredients, family warmth, and the ingenious spirit of our countryside.
This simple yet incredibly flavorful dish, known as “Peperoni e Uova” in standard Italian and, even more authentically, “Pipindun’ e ov’ ” in the local Abruzzese dialect, is a testament to the region’s rich culinary traditions.
Rooted in necessity, it’s brimming with comforting warmth, making it remarkably hearty and satisfying. It’s a staple for a light lunch, a quick dinner, or even a robust brunch, and truly shines when accompanied by crusty bread, perfect for soaking up every last drop of its delicious juices.
This particular recipe comes to us from our dear friend Barbara, the wonderful wife of Ettore, two central figures in our cultural and artistic adventures here in Abruzzo.
Barbara is a talented painter, Ettore a sculptor, and together they’ve cultivated an artistic haven surrounded by nature in Abruzzo. As a vegetarian, Barbara is also a fantastic cook, delighting in creating incredible vegetable-based dishes, just like this one.
She truly inspires me with her ability to transform garden-fresh produce into something truly special.
Servings, Time, and Difficulty
- Yields: 4 servings (portion sizes can vary depending on whether it’s a main dish, side, or breakfast)
- Prep time: 10 minutes
- Cook time: 25-30 minutes
- Total time: 35-40 minutes
- Difficulty: Very Easy
Best Served As: A standalone dish for a light lunch or dinner, or as a hearty side dish for grilled meats and traditional Abruzzese sausages.
Ingredients
- 6 medium, 100% organic eggs (from my father Angelo and cousin Angelo!)
- Approximately 800 g / 1.75 pounds of 100% organic bell peppers (red, yellow, orange, or green, or a mix for a more colorful dish – I always lean towards the sweet red and yellow ones provided by my family!)
- Extra virgin olive oil (about 3-4 tablespoons for cooking, plus more for drizzling – the good quality, organic oil from my father Angelo and cousin Angelo!)
- A pinch of salt (for the eggs and for the peppers)
- 1 small bunch of fresh basil, leaves picked and roughly torn (straight from my garden!)
- ½ medium 100% organic onion, thinly sliced (from my cousin Angelo!) OR Optional: 1-2 cloves of 100% organic garlic, thinly sliced (also from my family! A little touch that always enhances the flavor, very typical in our cooking!)
- A little hot water, if needed
Instructions
- Heat a generous amount of extra virgin olive oil in a large skillet over medium heat. Add the sliced onion (or garlic, if using) to the oil and cook until fragrant, being careful not to burn it (this takes about a minute).
- Prepare the bell peppers: Before adding them to the pan, make sure to wash them thoroughly, then cut them in half and carefully remove all the seeds and the tough, white inner membrane. This white part can be a bit bitter and hard to digest, so it’s best to remove it! Add the cleaned bell peppers, cut into small rectangular shapes, to the skillet. Add the basil leaves now as well.
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Once the peppers begin to cook, add a good pinch of salt. Continue to cook the peppers for at least 15-20 minutes, or until they’re tender and slightly softened. Cook with the lid on, stirring occasionally to ensure they cook evenly. If the mixture seems too dry, add a small splash of hot water to keep it moist. You’ll know they’re ready when they’ve lost some of their firmness and started to become a bit translucent. Always taste the peppers at this stage – check both the seasoning and the tenderness. You can always add more salt if needed; remember, it’s easier to add than to remove!
- While the peppers are cooking, crack the eggs into a bowl. Add a pinch of salt and whisk them lightly until the yolks and whites are just combined. You don’t need to over-whisk them.
- Once the peppers are cooked to your liking, pour the beaten eggs over them in the skillet.
- Cook for another 8-10 minutes, or until the eggs have set and formed a sort of thin “skin” on top. Now, this cooking time is a guideline, as the perfect egg consistency really depends on your preference – some like them softer, others more firm. I cooked mine just as you see them, perfectly set but still tender! Feel free to adjust the cooking time to your liking. The eggs should be cooked through but still slightly moist, not dry or watery. Before taking them off the heat, give them one last quick taste to ensure the seasoning is just right.
- Serve immediately while hot. Just before serving, I always like to drizzle a little fresh extra virgin olive oil over the top to enhance all those beautiful flavors!
Tips and Variations – Abruzzese/Fabrizio Style
- Pepper Choice: Traditionally, this dish in Abruzzo is best enjoyed with sweet red and yellow bell peppers. Feel free to experiment with different colors for a slightly different flavor profile.
- Aromatics: While today I’m using fresh onion, adding a little garlic to the extra virgin olive oil at the beginning is also a wonderful way to infuse the dish with a lovely aroma that is quite common in Abruzzese cooking. It’s truly up to your preference and what fresh ingredients you have!
- Serving Suggestions: In Abruzzo, Pipindun’ e ov’ is often enjoyed on its own with some crusty bread to “fare la scarpetta” (literally, “make a little shoe”) by soaking up the delicious juices. It also makes an excellent side dish for grilled meats or sausages.
- Don’t Overcook the Eggs: The key to a good Peperoni e Uova is to have the eggs cooked through but still tender. Avoid cooking them for too long, as they can become rubbery. You want them to have that slightly set “pellicina” (thin skin) without being dry.
Estimated Calories
Calculating exact calories can vary slightly based on the specific size of ingredients and amount of extra virgin olive oil used. Here’s a good estimation for the entire recipe (6 eggs, 800g peppers, ~4 tbsp extra virgin olive oil):
- 6 Medium Eggs: Approximately 420 calories (70 calories per egg)
- 800 g Bell Peppers: Approximately 248 calories (31 calories per 100g)
- 4 tbsp Extra Virgin Olive Oil: Approximately 480 calories (120 calories per tbsp)
- Pinch of Salt/Onion/Garlic/Basil: Negligible calories
Total Estimated Calories for the Entire Recipe: Approximately 1148 calories.
Total Estimated Calories per Serving (for 4 servings): Approximately 287 calories.
Please note: This is an estimation. Actual calorie content can vary, and this calculation does not include any bread or other accompaniments you might serve with the dish.
We invite you to try this authentic taste of Abruzzo, a dish that truly embodies the region’s spirit!
Have you tried making Peperoni e Uova (Pipindun’ e ov’)? We’d love to hear from you!
Share your photos and comments with us; it would be a joy to share them with Barbara and Ettore.
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Ciao for now and Buon Appetito (enjoy your meal)!
Fabrizio
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