Pepper and Egg Sandwich
Green bell and cubanelle peppers, onions, and scrambled eggs are piled on hero bread in this popular pizzeria sandwich.
Servings: 4
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
- 3/8 cup olive oil
- 3 ounces water
- 1 1/4 teaspoons kosher salt
- 1/4 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!
Video
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
