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Peperoni Arrostiti con Uova in Carozza

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Peperoni Arrostiti Con Uova in Carozza – or eggs in a basket with roasted peppers – is a popular dish enjoyed by Italy and most of Europe. Despite the simplicity of the meal, my recipe for Peperoni Arrostiti Con Uova in Carozza is a sure-fire hit for the family at any time of day! Hot, delicious and irresistible, bring a classic taste of Italy into your home by following my recipe for Peperoni Arrostiti Con Uova in Carozza below.


Peperoni Arrostiti con Uova in Carozza (Egg in a Basket with Roasted Peppers)

Ingredients:

  • 8 slices rustic Italian bread, at least 4 inches in diameter, cut into 1-inch thick slices
  • 8 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter, cut into 4 pads
  • 8 eggs
  • 2 teaspoons Sicilian fine sea salt
  • 1 teaspoon freshly ground black paper
  • 6 roasted peppers

Directions:

1. Cut a hole in the center of each slice of bread with a cookie cutter or a glass approximately 3 inches in diameter. Discard the cut-out pieces of bread (or save them for another use).

2. Place 2 tablespoons of olive oil and 1 pad of the butter in a large frying pan over medium heat. Allow the butter to melt. Putting 2 slices of bread in the frying pan at a time, brown the slices on both sides until they’re crispy and golden.

3. While browning the second side of the bread, gently crack an egg into the hole in the middle of the slice. Keep browning the bread until the white of the egg is hard, but the yoke is still runny.

Dropping Egg in Peperoni Arrostiti Con Uova in Carozza

4. With a wide spatula, remove the egg in its “basket” of bread to a platter. Repeat this process with each of the eggs. When all the eggs in a basket are on the platter, sprinkle each of the yolks with the salt and pepper.

5. Roast the peppers until they are blackened. Once all peppers are done and cooled, remove the blackened skin from the pepper. This brings out the wonderful flavor of the peppers without having the bitter taste of the blackened skin in the dish.

Roasted Peppers for Peperoni Arrostiti Con Uova in Carozza Removing Blackened Pepper Skin for Peperoni Arrostiti Con Uova in Carozza

6. Slice each roasted pepper into 4 pieces lengthwise. Place 3-4 slices of roasted pepper on top of each egg in the basket. To keep any leftover peppers, place them in a small casserole, and cover them completely with the rest of the extra virgin olive oil. The roasted peppers keep for up to 5 days in the refrigerator.

Lisa's Peperoni Arrostiti Con Uova in Carozza Final Product

Simple yet refined, my recipe for Peperoni Arrostiti Con Uova in Carozza will not only brighten your day but bring joy to any dinner table! From Sunday dinner to everyday of the week, find traditional Italian recipes and products that will excite everyone through my line of Sunday Sauces and more. Visit Lisa’s Italian Kitchen shop today to explore my variety of Sunday Sauces or browse my other content for more recipes today!

Author

  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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