CIPOLLATA

    Cipollata is connected to the Italian word for onion "cipolla". It’s known as an onion and tomato soup, but the name describes different dishes in different parts of Italy.

                            

Ingredients - peppers, onions and tomatoes

           Being from Abruzzo, this particular cipollata recipe calls for onions, green hot peppers and tomatoes as a base.   Having an abundance of tomatoes, onions and peppers in the garden, I preserve this cipollata, like I preserve salsa. In the winter, just pop a jar open, warm up and add eggs sunny side-up.

Cipollata ready to be served

Ingredients - 2 persons

2 medium onions sliced

4 eggs

5 hot or sweet green frying peppers sliced

1/3 cup olive oil

2 chopped tomatoes or 1 small can chopped tomatoes

Salt and pepper

In a hot iron pan, add oil, and saute' onions until golden.  Remove the onions and set aside

In same pan fry the peppers.  (If there is a need for a little more oil add before frying the peppers.)  Remove the peppers and set aside.

In the same pan, add the tomatoes, salt and pepper and simmer gently for 15 minutes.

Add the fried peppers and onions to the cooked tomatoes.

With a fork, create 4 holes.  In each hole, place an egg.  Cover for a few minutes until the egg whites are firm and serve.

Great with Italian crusty bread.