By Daniel Rogov
Wash, core and cut the peppers into eighths. Season the beaten eggs with salt and pepper and into this dip the peppers and then fry in at least 1 cm. of oil until golden brown.
(Serves 4 - 6)
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Rogov's Ramblings