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Eggs with Cruschi Peppers

Eggs with Cruschi Peppers


6 eggs

100 g of “cruschi” peppers, (sun-dried long peppers)

125 ml of extra virgin olive oil

300 g of fresh sausage (with pepper and fennel seeds)

Salt to taste


Cut the sausage into slices. In a skillet, cook the sausage in olive oil for 10 minutes approximately. Add the whole eggs and cook. Avoid breaking the eggs. Remove the skillet from the stove and add the seeded cruschi peppers (whole or cut in 2) to avoid burning them. Serve immediately.

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