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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
ready in
1 hour 45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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
preparation
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.
step 2
Peel the potatoes and cut into cubes. Cut the onion into thin slices. Dice also not too small peppers and tomatoes.
step 3
In a fairly large frying pan fry the peppers with the garlic clove, once cooked, drain and set aside.
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.
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.
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!
