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What's Cooking Wednesday: Calabrian Scrambled Eggs | Bleeding Espresso Bleeding Espresso

What’s Cooking Wednesday: Calabrian Scrambled Eggs

Home of What's Cooking WednesdayThis week’s What’s Cooking Wednesday is an old *and* new family favorite. My grandmother used to make it all the time, and now P and I make it quite often as well.

Calabrian Scrambled Eggs are definitely one of my all-time fast and filling dishes–and it can also be great for using up leftovers. This is a fab dish for singletons as well as you can easily make just enough for one person.

Now you may be asking yourself: Self, what exactly makes these scrambled eggs Calabrian?

It’s the supressata*, silly:

Mmmmm suppressata on Flickr

You can, of course, substitute with any kind of meat you like from sausage to ham to mortadella (bologna), and it will be just as tasty. Only a bit less Calabrian is all.

And in case you don’t already, I hope you think of scrambled eggs in the same way as you would an omelet…anything goes. That is, if you like it and think it will go nicely with eggs, have at it!

Calabrian Scrambled Eggs
Uova strapazzate alla Calabrese
(serves two)

Calabrian scrambled eggs on Flickr

  • Two tablespoons olive oil
  • One small onion, sliced
  • About a handful of cubed supressata (probably about 100 g)
  • 4 eggs
  • Splash of milk
  • Two pinches of salt
  • One slice of meltable cheese (Sottilette in Italy)

1. Heat oil over medium in a nonstick pan and add onion and supressata. Let them fry for a few minutes until the onions soften and the meat starts to release its juices.

2. In the meantime, break eggs into a bowl, add milk and salt, and beat together well.

3. Pour egg mixture into pan and add cheese in small pieces.

4. Move eggs around as they cook to get that patented scrambled look; they’re ready when they’ve set and are no longer runny.

5. Serve hot, and if you’re like us, with crusty Italian bread and a nice tomato salad. Yum!

Buon appetito!

*Alternatively known as sopressata, soppressata, suppressata, and “soupies” back in the Anthracite Coal Region.

20 Beans of Wisdom to “What’s Cooking Wednesday: Calabrian Scrambled Eggs”
  1. 03.18.2009

    Had a look at your post at the wrong time. feelin’ pretty hungry and they’re yummy. have bookmarked your recipe. thanks for the same.

    Hah, well I hope you can enjoy the eggs soon 🙂

  2. Gil
    03.18.2009

    Looks a lot better than what the local diner serves. That is one nice chunk of suppressata. I think it is scrambled and ham for me later in the day.

    Mangia mangia Gil!

  3. 03.18.2009

    I’ve never put salame inside an omelette or scrambled eggs. I don’t know why. Looking at your picture it seems like a marriage made in heaven. I’m sure my kids would go crazy for your recipe.

    milanese masala’s last blog post..Blogiversary and Book Giveaway!

    It’s especially great with the piccante supressata because the eggs cut down the spice but not the flavor 🙂

  4. Oh how I love salami and scrambled eggs!

    I agree, this is a perfect dish for singletons like myself.

    nyc/caribbean ragazza’s last blog post..What’s Cooking Wednesday – Pasta Rustica with Chicken Sausage and Three Cheeses

    So fast, easy, and delicious! I may just have to make it again tonight….

  5. 03.18.2009

    Wow this scrambled eggs looks so creamy delicious.

    Happy Cook’s last blog post..Sweet and Sour Chicken balls

    I hate dry scrambled eggs so I make ’em extra creamy to be on the safe side 🙂

  6. 03.18.2009

    Oh I love suppressata! My parents used to make it every year – now they make it every couple of years. When I was in Canada I had my share of suppressata but I haven’t tried it in an omelet yet (probably my mom used to make it but I don’t remember). There’s a Calabrian shop around the corner from me and he always has your typical Calabrese products. I’ll pop on over to pick up some suppressata. Thanks for sharing such a wonderful recipe!

    Rosa’s last blog post..Macedonia

    Hope you enjoy Rosa 🙂

  7. 03.18.2009

    Isn’t it amazing how in Italy the food is so regional. You would be hard pressed to find a hot soppressata in the Alto Adige region, for example. But in Calabria, they’re THE salumi you find everywhere. It’s our favorite too but I’ve never tried it in eggs. Thanks for the suggestion.

    Ciaochowlinda’s last blog post..Spaghetti and Meatballs

    Yes this is Calabrese DOC. Hope you can find some to enjoy 🙂

  8. 03.18.2009

    Yum – just when I thought my eggs craving was gone, it’s come right back. LOL 🙂

    City Girl’s last blog post..What’s Cooking Wednesday – Emergency Migas

    I can almost always eat eggs…love them!

  9. 03.18.2009

    Yum!

    I could eat this every day I think 😉

  10. 03.18.2009

    Yum! Now I know what I want for breakfast! Oh wait, it is almost lunch time. I can still have scrambled eggs, right? Wish I had some supressata though.

    Amber’s last blog post..Chard and Pine Nuts

    This dish is great *any* time of day, Amber! As you know, Italian breakfasts are usually far less eggy so we usually have this for lunch 🙂

  11. 03.18.2009

    Oh I want some right now.

    I know how you feel 😉

  12. 03.18.2009

    Hi, stumbled upon your blog and nearly fell into the plate. That looks delicious. Greetings from Florida

    Hi Paula! Hope you enjoyed your visit enough to come back 🙂

  13. 03.19.2009

    Delicious! I think you could add sopressata to anything and it would be good!:) maybe it’s the just the Calabrese in me talking.

    joe@italyville’s last blog post..Exploring Calabria

    Agreed 🙂

  14. 03.20.2009

    Michelle, is it typical Calabrian to eat eggs at a particular meal? Like in the USA eggs are ‘usually’ eaten at breakfast.

    Ice Tea For Me’s last blog post..and the winner is…

    Well I can say for certain that breakfast would be the one meal a day where eggs are *not* usually eaten. We often have eggs at lunch, and I know some people here have them for dinner, but P thinks they’re too “heavy” for dinner, so we usually don’t in our house.

  15. 06.25.2009

    This is delicious. I am making this on saturday morning, though I doubt my presentation will be as lovely as yours. Thanks for the recipe.

    Hah, scrambled eggs are kind of hard to present well, but I’ll take the compliment 😉 Hope you enjoy as much as we do!

  16. 07.26.2009

    man that looks GOOD!!! Thinking of making this for dinner and tossing in some sauteed rainbow chard!

    Hope you enjoy 🙂

  17. 08.14.2009

    Yum, Michelle! Once again, it appears I will have to find a way around my vegetarian husband in order to enjoy this dish…

    At the great grinder/sub shop near my parents’ place in CT, “soupy” subs are on the menu most days. Now wish I had sampled one of those, too! We just got back from a visit last night.

    Hope you’ve had a chance to try it, Amy; truly delicious 😀

    .-= Amy Rogers Nazarov´s last blog ..Back in my own kitchen =-.

  18. 08.17.2010

    Thank you Michelle for sharing this recipe! I will definitely have to try this. I always eat fried eggs with sausage or scrambled eggs with sausage but I never thought of actually incorporating the sausages INTO the eggs. I know my family will love trying it, and I’ll have to experiment on my boyfriend. LOL

    Haha, hope you both like it! It’s a staple here 🙂

  19. Ernestine(Tina)Quinn
    10.24.2010

    Michelle,
    Soft scrambled eggs and “soupy” as it was nicknamed in our family, was the traditional Easter morning breakfast along with a shot of Annisette and a specialty Easter Bread. Otherwise, supressata was precious–doled out in super thin slices. You had to know someone, who knew someone.
    Speaking of eggs, I think we may have the same addictions. I ate many Friday night suppers of peppers and eggs! Thank you for nudging my memory and increasing my menu selection with your delicious recipes.

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Michelle FabioMichelle Fabio is an American attorney-turned-freelance writer living in her family's ancestral village in Calabria, Italy and savoring simplicity one sip at a time. 

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