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    Home » All Recipes » Breakfast And Brunch » Pepper and Egg Sandwich

    Pepper and Egg Sandwich

    Published on Aug 10, 2021 by Jim · Updated on Aug 1, 2022 · As an Amazon Associate I earn from qualifying purchases. · 32 Comments

    Jump to Recipe Jump to Video Print Recipe

    The pepper and egg sandwich is beloved by Italian-Americans for its versatility, simplicity, and affordability.  Green bell and/or cubanelle peppers are combined with onions, and scrambled eggs and piled on deli or hero rolls.  The ultimate make-and-take sandwich, it can be prepared quickly, wrapped, and taken anywhere, or enjoyed at home.

    Pepper and egg sandwich on wood board.

    Walk into any pizzeria in the New York metro area and you're bound to find the pepper and egg sandwich on the menu.  

    This is the type of food my grandmother, my wife's grandmother, and probably every other Italian-American was raised on.  

    Affordable and perfect to eat any time of the year IMO, the pepper and egg sandwich sees an uptick during Fridays in Lent when most Catholic Italian-Americans choose meatless meals, such as homemade pizza, baked ziti, or pasta and peas.

    But my favorite quality of the pepper and egg sandwich is its nostalgia. 

     

    Food, much like certain smells, has an uncanny ability to stir up memories, and with them emotions.  

    Every time I bite into a pepper and egg sandwich, I'm taken back to a simpler time where I'd find this sandwich, lovingly packed for me, at the beach, a ballgame, or even at school.

    And I invite you to share with me what sort of nostalgia the pepper and egg sandwich rouses in you.  Comment below and let me know!

    Pro tip - If you're making this sandwich to take with you on the go, wrap it in foil and it will stay warm for hours.  You can wrap the same way that's shown in our bacon egg and cheese sandwich recipe.

    Ingredients shown: bowl of eggs, onions, peppers, hero and round rolls.

    Tips from a pepper and egg guru

    As you've gathered from my soliloquy above, I've eaten a few pepper and egg sandwiches in my day.

    I've also made countless numbers of them.  As a result, I've gathered some observations and tips to share with you so you can prepare an authentic pepper and egg sandwich:

    • The bread - the bread for pepper and egg sandwiches is important.  My first two choices are a poppy seed deli roll, the kind you'd get if you order a bacon egg and cheese at a NY deli; and the hero roll.  If these are not available to you, you can also use a half, or quarter, of a seeded loaf of Italian or Semolina bread.  
    • The peppers - green peppers and cubanelles are my go-tos for this sandwich for their taste, and to keep the sandwich authentic.  Red, yellow, and orange peppers are great, but I find them too sweet and mild for the pepper and egg sandwich.  You really need the stronger flavor that comes from the green bell pepper.  You can use either all green bell, all green cubanelle - also know as Italian frying peppers which are great stuffed!, or a combination of the two.
    • The eggs - they need to be kept soft for this sandwich, so cook them until they are just done and then remove from the heat right away. 
    • Add ins - if you like some heat, add some sliced cherry peppers to your pepper and egg sandwich.  If cheese is your thing, shred some block mozzarella and add it to the sandwich.  So good!
    • Sandwich assembly - if you're making this for 1-2 people, use fewer eggs and peppers (this recipe is for 4 sandwiches), and consider wrapping the eggs around the peppers and onions, almost like an omelet.  This will allow for easier placement onto the sandwich bread.

    How to make it

    1. Begin by seeding and chopping 2 large green bell peppers and 1 large Italian frying pepper, also known as a cubanelle.  You can also use all of the same type of one pepper if you prefer.  

    Pepper and egg sandwich recipe process shot collage group number one.

    1. Chop 2 medium onions.
    2. Heat a large pan to medium heat. Add a ¼ cup of olive oil then the peppers and onions.  Sautee for 2 minutes, stirring frequently to coat the onions and peppers with the olive oil.  

    Recipe process shot collage group number two.

    1. Add in the 3 ounces of water and cover.  Cook the peppers and onions until soft (about 8 minutes).
    2. Beat 10 eggs in a large bowl.

    Recipe process shot collage group number three.

    1. After 8 minutes, remove the lid.  The peppers and onions should be quite soft.  Cook the peppers and onions for 2 minutes longer, uncovered, to evaporate a bit of the water.  Season the peppers and onions with 1 ¼ teaspoons kosher salt and a ¼ teaspoon of pepper.
    2. Turn the heat to medium-low and add the remaining 2 tablespoons of olive oil.  Add in the well-beaten eggs.

    Recipe process shot collage group number four.

    1. Depending on the size of your pan you might have to scramble them as shown in pic 8 above.  If you're using a very large pan or fewer eggs you can fold and flip the eggs around the onions and peppers to create a pancake or omelet.  Either way, make sure to not overcook the eggs.  Taste test the pepper and eggs and make any final adjustments to salt and pepper if required.  Once satisfied, serve immediately on hero or round rolls.  

    Note:  If packing this for the beach, a game, or for any reason at all, wrap the sandwiches in foil to help them stay warm for hours until you're ready to eat and enjoy.  If you're positive you'll be eating the sandwich hours later, cook the eggs on the even softer side.  They'll firm up a bit while wrapped in foil.

     Pepper and egg sandwich on wood board.

    Pepper and egg sandwiches and other NY pizzeria staples

    As I mentioned above, you will likely find this sandwich on the menu at most NY metro area pizzerias. 

    And if it's not on the menu, I'll bet any amount of money that they'll still make it for you if you ask.

    It is that revered, and ingrained in the culture of Italian-Americans.

    And I have made it my mission to curate some of the best NY-style pizzeria recipes here to share with you to make in your own home.

    In addition to my homemade NY pizza recipe, check out some of these other favorites:

    • Sausage and peppers - Pan-fried Italian sausage with sauteed strips of peppers and onions in lots of olive oil.
    • Meatball parm hero - Meatballs and mozzarella cheese piled on a hero, what could possibly go wrong?
    • Chicken parmigiana - The classic that combines golden chicken cutlets, tomato sauce, and plenty of melted mozzarella and parmesan cheese.
    • Italian hero - Layers of Italian cured meats, onions, lettuce, tomato, piled high on a hero and doused with oil and vinegar.
    • Italian chicken cutlets - Fried until golden, these babies can be found in nearly all pizzerias, delis, and home kitchens.

     

    Hands holding pepper and egg sandwich with mozzarella on top.

    Here we added some shredded mozzarella cheese to a pepper and egg hero.

    If you’ve enjoyed this pepper and egg sandwich recipe or any recipe on this site, give it a 5-star rating.

    Also, check out our eggs in purgatory recipe and potato and egg sandwich which are other meatless favorites of ours.

    Watch the video below where Jim will show you how to make this recipe with easy-to-follow instructions. 

    Some people learn by watching.  If you're that type of person, you can find most of our recipes on YouTube and our Facebook Page.

    Pepper and egg sandwich featured image.

    Pepper and Egg Sandwich

    5 from 10 votes
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 4
    Print Pin Rate
    Author: James

    Ingredients

    • 10 large eggs beaten
    • 2 large green bell peppers seeded and chopped, see notes below
    • 1 large Italian frying pepper seeded and chopped
    • 2 medium onions chopped
    • 4 round deli-style rolls or 3 hero (sub, hoagie) rolls
    • ⅜ cup olive oil
    • 3 ounces water
    • 1 ¼ teaspoons kosher salt
    • ¼ teaspoon black pepper

    Instructions

    • In a large pan saute the peppers and onions in a ¼ cup of olive oil over medium heat for 2 minutes then add the water and cover. Cook for 8 minutes or until peppers and onions are soft.
    • Remove the lid and continue to cook the peppers and onions for 2 minutes more to evaporate a bit of the water. Add the remaining olive oil and season the peppers and onions with salt and pepper.
    • Turn heat to medium-low and add the well-beaten eggs into the pan. Scramble the eggs until just cooked. Turn off the heat and taste test. Adjust salt and pepper if required.
    • Once satisfied, pile the pepper and eggs onto round or hero rolls and eat right away. Enjoy!

    Notes

    • Makes 4 round roll sandwiches or about 3 hero sandwiches.
    • Calorie info is for 1 round sandwich.
    • Green bell peppers or Italian frying peppers (cubanelle) are recommended over sweeter red or yellow bell peppers.
    • Traditionally this sandwich isn't served with anything but pepper and eggs, but you can certainly "upgrade" the sandwich with cherry peppers, Calabrian chili paste, or mozzarella cheese, and/or Pecorino Romano.
    • Leftovers can be saved for up to 3 days.  Reheat in 350f oven or microwave until warm.

    Nutrition

    Calories: 530kcal | Carbohydrates: 43.7g | Protein: 21.4g | Fat: 30.6g | Saturated Fat: 6.1g | Cholesterol: 409mg | Sodium: 1227mg | Potassium: 396mg | Fiber: 3.4g | Sugar: 7.7g | Calcium: 79mg | Iron: 3mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast
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    Reader Interactions

    Comments

    1. Juliann

      April 02, 2022 at 9:03 am

      5 stars
      Love peppers and eggs. I usually add a little bit of tomato and crushed red pepper.

      Reply
      • Jim

        April 04, 2022 at 10:36 am

        Hey, Juliann. I love it with a bit of tomato too. Some places actually serve it that way. Thanks for the comment.

        Reply
    2. Shirley

      April 12, 2022 at 7:05 pm

      5 stars
      Coming from the Chicagoland Area Pepper and Egg Sandwiches are a very popular sandwich here especially during lent. After making your rendition I have to say it rivals any restaurant I have ever had the pleasure to take part in which are quite and few and I plan on making my own from here on out using your recipe. Outstanding! Thank You so much!!!

      Reply
      • Jim

        April 13, 2022 at 10:49 am

        Thank you, Shirley! So happy you enjoyed it!

        Reply
    3. Ida

      May 29, 2022 at 6:45 am

      Yummy brings back old memories.
      I will certainly make some today

      Thank your

      Reply
      • Jim

        May 29, 2022 at 1:13 pm

        Hi Ida, thank you so much and appreciate the comment!

        Reply
        • Winkler Cheryl

          January 21, 2023 at 6:20 pm

          Jim, I just started following you and I am loving it! I am a Long Island girl now living in West Virginia! Please tell me where I can find that bread!! I need it shipped to me, I miss 😩 this food.

          Reply
          • Jim

            January 22, 2023 at 9:13 am

            Hi Cheryl, thanks for the comment. I'm not sure if the rolls are shipped, but I get them from the local grocery stores here on Long Island. They're made by Modern Bakery and distributed to many of the stores here. I'm just not sure if they deliver out of state.

            Reply
    4. Joanne

      May 29, 2022 at 7:47 am

      Going to make this recipe right now. It looks delicious and my husband is hungry. Thanks for sharing and reminding me of what a good meal this can be.

      Reply
      • Jim

        May 29, 2022 at 1:14 pm

        Hi Joanne, thank you for your comment, and hope you enjoy the recipe!

        Reply
    5. Louise

      July 23, 2022 at 3:23 pm

      5 stars
      My favorite sandwich growing up! At first when I saw the photo on facebook I thought you had potatoes in the sandwich as well. I like a good potato and egg sandwich also, some people combine with pepper and egg; some prefer separate, which are you?

      Reply
      • Jim

        July 23, 2022 at 9:30 pm

        Hi Louise, thanks for your comment and I also love a potato and egg sandwich. Actually, I just photographed potato and egg sandwiches so that recipe will also be up in a few weeks. I do usually separate them but I think a pepper, potato and egg sandwich would be awesome!

        Reply
    6. Rita Albertelli Childers

      August 10, 2022 at 5:46 pm

      5 stars
      Brings back good memories of my Bronx upbringing. So good. So Italian!

      Reply
      • Jim

        August 11, 2022 at 7:53 am

        Thanks for the comment, Rita!

        Reply
    7. Terry

      August 23, 2022 at 3:52 am

      5 stars
      I grew up in The Philadelphia area. Every Summer we’d travel to my Aunt’s house I Wildwood Crest, NJ. No trip would be complete without a pepper and egg sandwich. Happy, happy memories!
      I still make these sandwiches and also potatoes and eggs, hot dogs and eggs and mix and match of all of them. Thank you for sharing your recipes with us.

      Reply
      • Jim

        August 23, 2022 at 9:33 am

        Hi Terry, sounds like great memories! Thanks for the comment!

        Reply
    8. JRL

      September 20, 2022 at 12:09 pm

      I have not tried your recipe yet, so I didn't rate it, but it looks and sounds just like the ones I've had in Philly. Being out west it's so hard to find good Italian ingredients. When it comes to ordering online those ingredients are usually very expensive. Also, we live about 100 miles from a major city. I did break down and order Amoroso rolls online. Just had a wonderful cheese steak hoagie.

      Thinking about pepper and egg sandwiches I thought this year I would try growing my own cubanelle peppers. As of the writing of this I have 6 nice sized peppers in my garden. I will be planting more next year since I only had 1 plant that survived this year because I planted too late. I even had to order seeds online because you can't get the peppers here or their seeds. Even worse I can't find hot whole cherry peppers anywhere. Too expensive online.

      Just wanted to share my cubanelle pepper story.

      Reply
      • Jim

        September 20, 2022 at 7:35 pm

        Thanks for the comment and good luck with your peppers!

        Reply
    9. Jojo

      September 25, 2022 at 8:42 am

      5 stars
      Grew up on these sandwiches in Wildwood, New Jersey. Always the best when we ran out of lunch meat.

      Reply
      • Jim

        September 25, 2022 at 9:37 am

        Hi Jojo, thanks for the comment!

        Reply
    10. Jib Jib

      September 25, 2022 at 9:09 am

      My mom made me these sandwiches for school lunch and sat in foil for hours which made them taste incredible. She added mustard to everything and it just amped up everything in that sandwich.I felt embarrassed as most kids had bologna or p&b sandwiches.Its an emotional experience now when I make them now 50 years later.

      Reply
    11. Ted

      October 15, 2022 at 10:24 am

      Just made this. I made two sandwiches and ate them both. Awesome. Saw this on your YouTube channel and had to make it. Tomorrow night I am going to try making your Penne al Baffo for the wife's birthday.

      Reply
      • Jim

        October 16, 2022 at 8:52 pm

        Hi Ted, so happy you liked the pepper and egg sandwiches. Hope you enjoy the al baffo as well! Thanks for the comment!

        Reply
    12. Eddie Lynch

      November 07, 2022 at 5:14 am

      5 stars
      Ex NY’R living in New Zealand,you brought me home with the aroma and the taste of peppers and eggs and your right ——it brings back memories of my youth so long ago,thanks guys. Kind regards Eddie Lynch

      Reply
      • Jim

        November 07, 2022 at 9:39 pm

        Hi Eddie, thanks for the comment and so happy you enjoyed the pepper and egg sandwich and the bit of nostalgia that comes with it!

        Reply
    13. Clara Merlino

      November 20, 2022 at 9:28 am

      5 stars
      Making this very soon. Sure does bring back memories. I can almost smell it cooking from reading your recipe! BTW…I’m making your baked pasta with sausage sauce as a first course this Thanksgiving.

      Happy Holidays to you and yours,

      Clara

      Reply
      • Jim

        November 21, 2022 at 8:34 am

        Hi Clara, I hope you enjoy the sandwiches and the baked pasta for Thanksgiving! Have a wonderful holiday, and thanks for the comment!

        Reply
    14. Sandy Chester

      November 22, 2022 at 5:57 pm

      5 stars
      I just made peppers and eggs. It's been years. Thank you your recipe is amazing.

      Reply
      • Jim

        November 22, 2022 at 6:25 pm

        Hi Sandy, I'm so happy you enjoyed it! Thank you for the comment!

        Reply
    15. Linda

      January 23, 2023 at 10:33 pm

      5 stars
      Only thing missing is little sautéed fresh garlic. Otherwise perfect. Ty.

      Reply
      • Jim

        January 24, 2023 at 1:34 pm

        So happy you enjoyed this one, Linda! Thanks for the review.

        Reply
    16. VInnie P

      January 24, 2023 at 5:28 pm

      My nonna from Naples would put pecorino Romano and evoo on top .

      I love it all 😵😎
      VInnie

      Reply

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    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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