Pepper-And-Egg Sandwiches Recipe

Name: Pepper-And-Egg Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Half a loaf of crusty Italian bread, or 2 6-inch rolls; 2 tablespoons olive oil; 1 clove garlic, minced or pressed; 1/3 cup coarsely chopped yellow onion; 1/2 teaspoon red pepper flakes (optional); 1 large red or green bell pepper (or a combination of both colors), roasted, peeled and diced; 4 eggs, beaten; Kosher salt; Coarsely-ground black pepper; 2 ounces provolone or mozzarella, shredded or sliced (optional); Jarred hot or mild giardiniere (optional)

Servings: persons

Half a loaf of crusty Italian bread, or 2 6-inch rolls
2 tablespoons olive oil
1 clove garlic, minced or pressed
1/3 cup coarsely chopped yellow onion
1/2 teaspoon red pepper flakes (optional)
1 large red or green bell pepper (or a combination of both colors), roasted, peeled and diced
4 eggs, beaten
Kosher salt
Coarsely-ground black pepper
2 ounces provolone or mozzarella, shredded or sliced (optional)
Jarred hot or mild giardiniere (optional)

1
Slice the loaf of bread (or the rolls) lengthwise without cutting all the way through. Warm the bread by placing it directly on an oven rack; turn the heat to 350 degrees, and when the thermostat kicks off, turn off the oven but leave the bread in it until you have cooked the eggs. The ouside of the bread should be slightly crusty but the inside should remain soft.
2
Heat olive oil in a medium skillet (preferably non-stick) over medium heat. Add the garlic and onions; saute, stirring now and then, until onions are soft, lowering the heat if necessary so that garlic doesn't burn. Add red pepper flakes and roasted peppers and cook for a few minutes until they're heated through.
3
Pour the eggs into the skillet; stir to mix well, then reduce heat to low. Allow the eggs to cook though and set up to your liking, stirring occasionally, but do not scramble them. (You don't want a curd-like texture.) Add pinches of salt and pepper to taste. If using cheese, place it on the bread now, then spoon on the eggs. If any oil remains in the skillet, drizzle it over the eggs. Slice the loaf in half. Place sandwiches on serving plates, cover with a paper towel and let it rest for a minute to allow the flavors to blend before serving. Serve with giardiniere, if desired. If you are making this for a brown-bag lunch, wrap the sandwich in waxed paper or parchment.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Half a loaf of crusty Italian bread, or 2 6-inch rolls, 2 tablespoons olive oil, 1 clove garlic, minced or pressed, 1/3 cup coarsely chopped yellow onion, and more.

Yes, Pepper-And-Egg Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper-And-Egg Sandwiches

How did you like this recipe?

Frequently Asked Questions