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X Italian Egg and Cheese Dishes
Eggs "alla Benedettina" (with peppers, tomatoes and anchovies)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Two small peppers, cut into strips
Two tomatoes (not too ripe)
Two anchovies
Two tablespoons of olive-oil
Four eggs
Salt and pepper


"Roast two small peppers take off their skins, remove the seeds, and cut into strips. Take two tomatoes (not too ripe), boil them, remove the skins and seeds, and cut into thin strips also. Then wash two anchovies, remove the bones, and cut also into strips. Take a small baking-dish, put in the strips of peppers and tomatoes and the anchovies. Add two tablespoons of good olive-oil and put on the top of the stove until the ingredients boil. Then break into the dish four eggs, taking care to keep the yolks whole. Add salt and pepper, and put the dish into the oven

until the eggs are cooked."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org....Photo: Mary Melfi.

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