Peppers and Eggs

As a child, Fridays in Lent meant Stations of the Cross after a tuna sandwich lunch in the church basement. I can still cite the fourteen stations as well as become nauseated when recalling the incense that permeated the air in the church. I would count the times the priest swung the canister containing the spicy scent praying not for my childish sins, but for the swings to stop. We students covered our mouths and pinched our noses while the nuns glared at us with angry eyes. A proper smackdown ensued when we got back to the classroom before dismissal opened the doors to the long-awaited weekend. 

For many Italians, Friday suppers after Ash Wednesday and before Easter meant peppers and eggs. The smell of frying peppers and onions signifies the Lenten season to me even though my grandmother made peppers and eggs year round and often substituted asparagus for the peppers. The fascinating thing about this dish is that it’s not an omelet nor scrambled eggs. It’s a filling for bread or a wonderful topping for thinly-sliced fried potatoes which is how my mother served it. The simplicity of the dish belies how delicious it is. The trick is to get a good browning on the peppers and onions. When their sweet flavor meets the eggs, you have heaven. 

Peppers and Eggs

Serves 4

2 baking potatoes

1/2 cup canola oil or Crisco

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup sliced green pepper

1 cup sliced Italian frying pepper

2 cups sliced yellow onion

4 eggs

3 tablespoons half and half

1/2 cup shredded soft mild provolone

1/2 cup shredded Asiago cheese

Salt and freshly ground pepper.

Wash potatoes well. Thinly slice the potatoes into 1/4 inch rounds. Heat canola oil or Crisco in a large frying pan on medium-high heat. When oil is hot, add enough slices of potato to cover the pan in one even layer. Fry on both sides until potatoes are golden brown. Remove potatoes from pan and place them on a paper towel to drain the oil. Sprinkle with salt and pepper. If there are more potato slices, add another layer of potatoes and repeat. Place potatoes on a large dish and keep them warm in the oven.

Slice the peppers into long thin strips, then cut the strips in half. Slice the onion into thin rounds. Heat a large sauté pan on medium heat. Add butter and olive oil. When butter is melted, add the peppers and onions. Sprinkle with salt and pepper. Meanwhile, crack the eggs into a large bowl, add the half-and-half and whisk well. Stir peppers and onions so they cook evenly. When the peppers soften and the onions are golden-brown (about five minutes), add the eggs to the pan. Top with the cheeses and gently fold the mixture until the cheese melts. Spoon the peppers, onions and eggs on top of the warmed potatoes and sprinkle with additional salt and freshly ground pepper.