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Cianfotta with eggs

ingredients

servings

4

Aubergine

1 unit

Red peppers

1 unit

Yellow peppers

1 unit

Green peppers

1 unit

Potatoes

2 unit

Fiaschetto tomatoes

500 grams

Garlic

1 wedge

Basil

3 leafs

Eggs

4 unit

Green olives

8 unit

Capers

1 spoon

Extra virgin olive oil

to taste

Iodized salt

to taste

Pepper

to taste

single courses from Italy

Cianfotta with eggs

Cianfotta with eggs

vegetarian with eggs high in fiber source of C vitamins high in potassium

ready in

1 hour 45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cianfotta with eggs

Today I propose a cianfotta with eggs. A typical Neapolitan dish, colorful, composed of a mix of vegetables, flavor and intense aroma. The ideal is to taste lukewarm accompanied by excellent bread, or eggs which make it a delicious main dish

Cianfotta with eggs step 1

step 1

Wash eggplants, remove the stems and cut into cubes not too small, and transfer them in a colander sprinkled with salt and let stand for about half an hour, to lose the vegetation water.

Cianfotta with eggs step 2

step 2

Peel the potatoes and cut into cubes. Cut the onion into thin slices. Dice also not too small peppers and tomatoes.

Cianfotta with eggs step 3

step 3

In a fairly large frying pan fry the peppers with the garlic clove, once cooked, drain and set aside.

Cianfotta with eggs step 4

step 4

In the same pan fry the onion and then add the eggplant, potatoes and zucchini. Also Add the tomatoes and chopped basil, salt and cook covered for about 20 minutes over low heat.

Cianfotta with eggs step 5

step 5

Uncovered, add peppers, sliced ​​olives and capers, and cook for a further 10 minutes on high heat so that the mixture dries very well.

Cianfotta with eggs step 6

step 6

Cook separately the eggs in a frying pan with a wire dolio of which are accompanied with vegetables. The cianfotta with eggs is ready! Bon appetit!

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