Recipes > Eggs > Eggs 'Alla Benedettina'

Eggs 'Alla Benedettina'


  • 2 small peppers
  • 2 tomatoes (not too ripe)
  • 2 anchovies
  • 2 tablespoons of good olive-oil
  • 4 eggs
  • salt
  • pepper


Roast peppers, take off their skins, remove the seeds, and cut into strips. Take tomatoes, boil them, remove the skins and seeds, and cut into thin strips also. Then wash anchovies, remove the bones, and cut also into strips. Take a small baking-dish, put in the strips of peppers and tomatoes and the anchovies. Add olive-oil and put on the top of the stove until the ingredients boil. Then break eggs into the dish, taking care to keep the yolks whole. Add salt and pepper, and put the dish into the oven until the eggs are cooked.


Simple Italian Cookery.


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