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

From Biba's Northern Italian Cooking

Cookbook

Author(s): Biba Caggiano

Page 153

Cuisine: Italian

Course: Breakfast/Brunch

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

kateq

8 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

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.

Report