For this pepper and egg sandwich, eggs are scrambled along with sweet bell peppers and onions and stuffed into a loaf of Italian bread. An Italian-American staple that’s perfect for breakfast, lunch, and dinner.
The pepper and egg sandwich is an Italian staple and it’s not just for breakfast. Or so we were informed by several of our recipe testers who hoovered this exact same sandwich back in the day whenever mom set it before them as a midweek staple. So when we made the mistake of referring to the recipe as a “Breakfast Hero,” they let us know that no, in fact, it was not just for mornings. It was for morning, noon, night, and in between—especially those times when the household was short on time or groceries or both. Incidentally, they also informed us that this pepper and egg sandwich tasted exactly like what mom used to make.–Renee Schettler Rossi
Pepper and Egg Sandwich
- Quick Glance
- 20 M
- 20 M
- Serves 2 to 3
- 2 bell peppers (preferably 1 green and 1 red)
- 1/2 large onion (about 4 oz)
- 7 large eggs
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons salted butter (2 oz), optional
- Grated cheese, to taste (optional)
- 1 loaf Italian bread, from your favorite Italian bakery
- Hot sauce, such as store-bought or homemade Sriracha
- 1. Cut the bell peppers in half, remove the seeds and stems, and then slice the peppers into 1/2-inch-wide strips and then cut the strips in half so they’re about 1 1/2 inches long. Cut the onion into chunks or strips the same size as the peppers.
- 2. In a large bowl, beat the eggs with a whisk and season with half the salt and half the black pepper.
- 3. In a large skillet over medium-high heat, heat the oil until it starts to dance. Add the peppers and onion along with the remaining salt and black pepper. If you don’t care for your vegetables to be blackened at the edges, turn the heat down to medium or medium-low. Cook until the veggies are your desired tenderness, 5 to 10 minutes. Your entire house will smell like peppers and onions—and that’s a darn good thing.
- 4. Turn the heat down to medium if you haven’t already. If you want a richer pepper and egg sandwich, add 2 tablespoons butter to the skillet and let it melt. Add the beaten eggs and cook, stirring almost continuously with a fork or spatula, until they’re sorta fluffy and scrambled but still a little soft, 2 to 4 minutes. (Because the eggs are scrambled with vegetables, they’re not going to be as fluffy as they may be if you made them in a skillet by themselves. That’s okay. It’s not about looks. Just wait’ll you taste it.) Remove from the heat and, if desired, sprinkle with cheese.
- 5. Cut the loaf of bread in half lengthwise and open it. Cut the loaf crosswise into three 5- to 6-inch portions. Using your fingertips, scoop out some of the bread from the crust to make space for the peppers and eggs and reserve the bread for bread crumbs another day. If desired, slather the cut sides of the bread with the remaining 2 tablespoons butter. Pile the eggs and peppers on the bread. Serve the sandwiches immediately and feel free to plonk a bottle of hot sauce on the table alongside.
Bell Peppers Note
- Depending on where you grew up, your mom may have used Cubanelle peppers (aka the Italian frying pepper) in place of bell peppers. There’s a difference in flavor but it’s subtle enough that we suspect no one will complain if you can’t get your hands on Cubanelles and use bell peppers instead.