4 slices of stale country bread
1 green onion
1 hot red pepper
100 g of Ricotta salata, grated
180 ml of extra virgin olive oil
Heat the olive oil in a skillet and cook the thinly sliced green onion and the chopped red pepper until golden. Add a spoonful of lukewarm water. Add the eggs and stir with a wooden spoon. Serve in soup plate over stale bread cut into pieces. Sprinkle with abundant grated ricotta salata.