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