main dishes italian

Peperonata (Sweet Peppers, Tomatoes, Onion) with Eggs Optional

Slow-cooked Italian pepper stew with tomatoes and onions. Sweet, tender, and deeply flavored. Serve as a side, on toast, or topped with eggs.

vegetarian vegan gluten free dairy free
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Prep 10 min
Cook 35 min
Total 45 min
Servings 6
Difficulty Easy

Ingredients

Instructions

  1. Heat olive oil in a large pan over medium heat. Add sliced onions and cook until soft and beginning to caramelize, about 8 minutes.

  2. Add sliced peppers and a pinch of salt. Cook, stirring occasionally, until peppers begin to soften, about 10 minutes.

  3. Add sliced garlic and cook 1 minute more until fragrant.

  4. Pour in crushed tomatoes and vinegar. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

  5. Uncover and continue cooking for 5–10 minutes until the mixture is thick and the peppers are meltingly tender.

  6. Stir in capers (if using) and basil. Taste and adjust seasoning with salt and pepper.

  7. Serve warm or at room temperature. For a complete meal, make 4 wells in the peperonata and crack an egg into each. Cover and cook until eggs are set, about 5 minutes.

Storage & Meal Prep

Store in an airtight container in the refrigerator for up to 5 days — peperonata actually tastes better the next day as the flavors meld. Freezes well for up to 3 months. Serve cold, at room temperature, or gently reheated.

FAQ

What color bell peppers are best for peperonata?

A mix of red, yellow, and orange peppers gives the best flavor and visual appeal. These are sweeter than green peppers, which can taste slightly bitter when slow-cooked. Red peppers are the sweetest and most traditional choice.

Can I make peperonata ahead for meal prep?

Peperonata is an ideal meal prep recipe. Make a large batch on the weekend and use it throughout the week on toast, alongside eggs, with grilled meats, or tossed with pasta. It improves in flavor after a day or two in the fridge.

How do I add eggs to peperonata?

Make wells in the hot stew with the back of a spoon and crack eggs directly into them. Cover the pan and cook over low heat for 5-7 minutes until the whites are set but the yolks are still runny. Serve immediately with crusty bread.

Nutrition Facts

6 Servings

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Eggs
Egg (Whole)
154 g
Vegetables
BellPeppers (Mixed Colors)
868 g
Onion (Yellow/White)
143 g
Garlic
9 g
Canned Tomatoes (Crushed/Diced)
245 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Basil
6 g
Salt
6 g
Black Pepper
1 g
Condiments
Red Wine Vinegar
15 g
Capers
9 g

Per Serving

187kcalCalories
6gProtein
15gCarbs
12gFat
4gFiber
Sodium
165mg7% DV
Potassium
553mg12% DV
Calcium
50mg4% DV
Iron
1.8mg10% DV
Magnesium
32mg8% DV
Vitamin C
195.2mg217% DV
Vitamin A
279µg31% DV
Vitamin K
20.1µg17% DV
Folate
89µg22% DV
BellPeppers (Mixed Colors)
Extra Virgin Olive Oil
Onion (Yellow/White)
Garlic
Canned Tomatoes (Crushed/Diced)
Red Wine Vinegar
+5 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Peperonata is Italian comfort food at its simplest. Sweet peppers, onions, and tomatoes cooked slowly until everything melts together into something greater than the sum of its parts.

This is the kind of dish that improves with time. Make it on Sunday, and it will feed you all week—on toast, alongside grilled meats, or topped with a fried egg.

Why this works:

  • Low and slow is the key. The peppers need time to become truly tender and sweet.
  • Vinegar adds brightness. A splash at the end cuts through the richness.
  • It’s infinitely versatile. Serve it hot, cold, on its own, or as a condiment.

Ways to use peperonata:

  • Spoon over toasted crusty bread
  • Top with a fried or poached egg for breakfast
  • Serve alongside grilled chicken or fish
  • Toss with pasta for a quick dinner
  • Add to a sandwich or wrap
  • Serve as part of an antipasti spread

Make-ahead tip:

Peperonata keeps for 5 days in the refrigerator and freezes well. The flavor actually improves after a day or two.

Next: Try Caponata (Sicilian Eggplant Relish) for a similar dish with eggplant and a sweet-sour twist.

Learn more: Building Flavor with Aromatics — the foundation of Mediterranean cooking.