2 thick slices of crusty white bread
2 eggs
350g warm water
30g finely chopped onion
2 chopped sweet Senise peppers
60g extra-virgin olive oil
salt to taste
Salted ricotta cheese


This recipe is a well-known one from Basilicata’s peasant tradition; it's quick and easy to make and an excellent way to use up any leftover bread.


Pour the extravirgin olive oil into a pan; warm it and add the finely chopped onion.
Fry for a few minutes then add the chopped peppers (or tomato with chilli pepper).
Keep gently frying then pour in the warm, salted water and wait for it to start to bubble. Crack the eggs into the pan and stir gently to break the yolks.
Pour the mixture into bowls lined with the slices of bread which will soften on contact with the liquid while still retaining their bite.
A sprinkling of salted ricotta cheese can also be added.