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!
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.