Baked Eggs with Peperonata (Uova al Tegamina con la Peperonata))

Page 153

Cuisine: Italian | Course Type: Breakfast/Brunch

(1 review)

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If you're lucky enough to have leftover peperonata, this is a wonderful use for it. And it's so easy that it makes a great quick breakfast or lunch for one or more. I have used ramekins and gratin dishes--either works well. Hardly any clean-up and all you need is some good bread to go with the egg.

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