Peppers and Eggs Sandwich
If you’re from the New York Tri-state area, you’re probably as familiar with a peppers and eggs sandwich as you are an Italian butcher or the LIRR. This sandwich is also one of the great Italian-American comfort foods.
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If you grew up in the New York Tri-state area, you’re probably familiar with a peppers and eggs sandwich. And if you’re Italian-American, you likely ate peppers and eggs more often at home than anywhere else.
I dug into this sandwich countless times when growing up, along with the equally common potatoes and eggs and zucchini and eggs (common, at least, for Italian-Americans). It’s often a toss-up which egg sandwich I prefer over the others. It’s usually the one I’m eating at the moment, but generally, I think it’s these peppers and eggs.
For years, my mother made a peppers and eggs sandwich with red bell peppers but eventually started making them with cubanelle peppers. If you’re unfamiliar with cubanelles, they’re also known as “Cuban peppers” and are frequently used in cuisine throughout Cuba, Puerto Rico, and the Dominican Republic.
Cubanelles are also known as “Italian frying peppers” and used in a lot of Italian cooking, so I guess they have a way of getting around. They’re less sweet than red bells but slightly sweeter than green bells. What’s best is that they’re more tender than any of the bell varieties, and their skins don’t loosen as they cook.
This recipe is very forgiving if you want to tweak it to your liking. I like a pretty even ratio of peppers to eggs, but add a couple of more peppers if you’re “team pepper” or a couple of more eggs if you want this closer to the ratio of an omelette.
Another great thing about this sandwich is you can eat it for breakfast, lunch, dinner . . . or whenever!
Why You’ll Love This Peppers and Eggs Sandwich
- It’s nostalgia between bread: OK, maybe it’s only nostalgia if you grew up eating it, but it’s one of the great Italian-American comfort foods.
- It’s economical: It requires just a few ingredients that are all relatively inexpensive. Plus, you’re likely to already have olive oil handy if you typically cook.
- Everything cooks in one pan: That makes cleanup easy.
Ingredients You’ll Need
- Extra Virgin Olive Oil: EVOO will contribute lots of good flavor to this limited-ingredient recipe.
- Cubanelle Peppers: You can use bell peppers if you can’t find cubanelles.
- Yellow Onion: You can also use a white onion or Vidalia.
- Eggs: Large eggs are best here.
- Bread Rolls: Ciabatta, Portuguese rolls, or Kaiser rolls are all good choices.
See the recipe card below for more information on ingredients and quantities.
How to Make a Peppers and Eggs Sandwich
- Cook the peppers and onions: Heat the oil in a large skillet and cook the peppers and onions for about 20 to 30 minutes until they’re soft and golden, stirring occasionally.
- Cook the eggs: Add the eggs to the pan with the peppers and onions and cook them on low heat until set. Stir occasionally.
- Assemble the sandwiches: Pile some cooked peppers and eggs onto rolls like Ciabatta or Kaiser.
Step-by-Step Instructions
Add the peppers and onions to the olive oil in the pan and cook them until soft and golden brown.
Fully cooked peppers and onions.
Pour in the whisked eggs and cook until scrambled.
Fully cooked peppers and eggs.
Pro Tips
Use a cast iron pan if you have one: These pans heat more efficiently and cook better than “ordinary” pans. If you don’t have one, a large skillet will work fine.
Slice the peppers and onions beforehand: This will make preparing this recipe even easier. Just store the pre-cut peppers and onions in the refrigerator until you’re ready to use them.
Toast the rolls in the oven: Toast the rolls if you want them warm and crisp for the sandwiches.
Suggestions for Variations and Substitutions
- You can use any kind of peppers you like. Bell, banana, and Anaheim peppers are options.
- Whisk some grated Parmesan cheese into the eggs (not traditional, but not sinful either).
- Top the peppers and eggs with melted mozzarella (also not traditional, but no matter!).
- Garnish with minced Italian flat-leaf parsley for a pop of freshness and color.
Recipe FAQs
Yes! For best results, I recommend cooking only the peppers and onions beforehand. When it’s time to eat, reheat the peppers and onions in a pan on the stovetop before adding the eggs and cooking them through.
Just reduce the heat to low when you add the eggs. Cooking them low and slow will help keep them tender and fluffy.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Try not to store it already on bread, which will turn soggy.
Freezer
I don’t recommend freezing these peppers and eggs. They’ll turn limp from their high water content.
Reheat
Reheat gently in the oven (covered) at 300F to 350F. You can also reheat in the microwave in a microwave-safe bowl (covered).
More Sandwich Recipes
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Peppers and Eggs Sandwich
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 cubanelle peppers, seeded and sliced julienne (Note 1)
- ½ large yellow onion, peeled and sliced julienne (Note 2)
- ¾ teaspoon kosher salt, divided (½ teaspoon + ¼ teaspoon)
- Freshly ground black pepper
- 6 large eggs, whisked
- 4 round rolls (like kaiser) or 3 hoagie-style rolls (Note 3)
Instructions
- Heat the olive oil in a large pan on medium-low to medium heat. Add the peppers, onions, ½ teaspoon salt, and pepper and cook, stirring often, until the peppers and onions soften and turn golden brown, 20 to 30 minutes. 2 tablespoons extra virgin olive oil; 5 cubanelle peppers, seeded and sliced julienne; ½ large yellow onion, peeled and sliced julienne; ½ teaspoon kosher salt; freshly ground black pepper
- Whisk the eggs in a bowl and season them with the remaining ¼ teaspoon salt before pouring them into the pan.6 large eggs; whisked, ¼ teaspoon kosher salt
- Reduce the heat and cook the eggs, stirring often, until scrambled and fully heated through, about 3 minutes. Remove the pan from the heat. Scoop the peppers and eggs onto some sandwich rolls. This recipe makes 3 to 4 sandwiches, depending on the shape/size of the rolls. Enjoy!3 to 4 rolls
