Zampina with peperonata and eggs

Zampina with peperonata and eggs
  • 15

    min prep time
  • 30

    min cook time
  • 4-6



  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, finely chopped
  • 3 red bell peppers, seeded and sliced in ¼ inch strips
  • 1 ½ tsp dried oregano
  • A pinch of chili flakes
  • 1 cup Stefano tomato basil sauce
  • 450g Stefano zampina sausage
  • 4 – 6 large eggs
  • Salt and freshly ground black pepper 
  • Gremolata (recipe below)
gremolata ingredients
  • 1 small bunch of parsley, washed and dried (enough to make 1 cup loosely packed)
  • 1 clove of garlic, skin removed
  • 2 lemons, washed and dried


  1. In a large frying pan, heat olive oil on medium heat
  2.  Add onion and cook until translucent.  Add garlic and cook for an additional 2-3 minutes.
  3.  Add the red bell peppers, dried oregano, chili flakes and season with salt and pepper to taste.  Cook for 15 minutes partially covered on medium low, stirring occasionally.
  4. Add tomato basil sauce and cook for an additional 5 minutes, uncovered.
  5. Meanwhile, cook the zampina according to the instructions on the package.
  6. Lightly oil a non-stick pan and cook the eggs sunny side up.  Season with salt and pepper to taste.
  7. On a large platter, place the peperonata first, then the zampina, and top with the sunny side up eggs.
  8.  Garnish with the gremolata.  
Gremolata preparation
  1. Finely chop the parsley.
  2. Using a rasp, grate the garlic over the chopped parsley.
  3. Using the same rasp, zest the lemons on top.
  4. Mix to combine evenly. Use immediately or store in an airtight container in the refrigerator for up to one day. 

**Recipe inspired by our friend, chef/owner of Maison Publique Derek Dammann.

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