Peperonta
Discover the vibrant and rustic flavors of Peperonta, a Mediterranean-inspired dish bursting with the natural sweetness of red and yellow bell peppers. This quick and easy recipe combines sautéed garlic and onion with tender, caramelized peppers and fluffy, perfectly cooked eggs for a hearty and wholesome meal. A sprinkle of fresh parsley and a hint of red chili flakes elevate the dish with a pop of freshness and subtle heat. Ready in just 40 minutes, this one-pan wonder is perfect for breakfast, brunch, or a light dinner and pairs beautifully with crusty bread to soak up every last bit of flavor. Simple yet satisfying, Peperonta is a celebration of fresh, wholesome ingredients and effortless cooking that’s sure to become a go-to in your kitchen.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 2 large yellow bell peppers
- 3 tablespoons olive oil
- 2 large garlic cloves
- 1 medium onion
- 4 large eggs
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red chili flakes
Instructions
Wash and dry the bell peppers. Cut them into thin strips, discarding the seeds and cores.
Peel and mince the garlic. Dice the onion into small pieces.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and diced onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.
Increase the heat to medium-high and add the sliced bell peppers to the skillet. Stir well to coat them in the oil.
Cook the peppers for 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.
Meanwhile, crack the eggs into a bowl and whisk them lightly with a pinch of salt and black pepper.
Reduce the heat to medium and pour the whisked eggs over the peppers in the skillet, stirring gently to combine.
Cook the mixture, stirring occasionally, until the eggs are fully set but still tender, about 3-5 minutes.
Remove the skillet from the heat and sprinkle the dish with fresh parsley, red chili flakes, and additional black pepper to taste.
Serve the Peperonta warm, either on its own or with crusty bread.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 42.7 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 251 mg | 19% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
