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1
Place a medium nonstick skillet over medium heat and add 1 tablespoon EVOO once around the pan.
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2
Add the onions to the hot pan and cook 2 to 3 minutes.
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3
While they cook, cut off one quarter of a roasted pepper and chop it finely.
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4
Add the chopped pepper to the onions and combine, then transfer to a medium bowl to cool.
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5
When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seeds.
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6
Combine thoroughly then form the mixture into 4 large, thin patties.
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7
Return the skillet to the stove over medium-high heat and add another tablespoon of EVOO.
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8
Cook the patties until golden on both sides, 8 minutes total.
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9
Transfer the patties to a plate and tent with foil to keep them warm.
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10
Return the skillet to the heat.
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11
Add the remaining tablespoon of EVOO, reduce the heat to medium low, then add the eggs.
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12
Season the eggs with salt and pepper and fry for 2 to 3 minutes on the first side, then flip and cook to desired doneness, over easy to over hard.
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13
Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
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14
Chop the remaining peppers in the food processor until smooth, then season with salt and pepper to taste.
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15
Place a chicken sausage patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree.
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16
Set the roll tops in place and serve hot.
