Sunday, September 6, 2020

Peperonata for Breakfast

It's late summer and peppers are abundant at the market.  A few sweet specimens, sliced with an onion and cooked slowly in olive oil, made a delicious breakfast with a few fried eggs this morning.  I added some fresh oregano and a small plum tomato for a lark.

2-3 sweet peppers (preferably a combination of yellow, red, and orange), thinly sliced
1 medium onion, thinly sliced
1 clove of garlic, minced
1 plum tomato, chopped
chili flakes
olive oil
3 eggs

Heat olive oil in a cast-iron skillet over medium heat.  Add the peppers and onion and season with salt and pepper.  Cook until softened, then lower the heat to medium-low.  You don't want to create much if any browning--just slowly cook the peppers and onions to coax all of the sweetness out of them, for about 20 minutes.  Stop here if you wish, or add garlic, chili flakes, and a pinch of fresh oregano, stir for a minute, and then add the chopped tomato and another pinch of salt.  Raise the heat to medium and cook for another 10 minutes or so until the tomato has softened.  Top with a few fried eggs!

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