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A peppers and eggs sandwich.

Peppers and Eggs Sandwich

Author: Dana Ricciardi
If you're from the New York Tri-state area, you're probably as familiar with a peppers and eggs sandwich as you are with an Italian butcher or the LIRR. This sandwich is also one of the great Italian-American comfort foods.
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Servings 3 to 4
Calories 478 kcal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 5 cubanelle peppers seeded and sliced julienne (no less than ¼")
  • ¾ teaspoon kosher salt divided (½ teaspoon + ¼ teaspoon)
  • Ground black pepper
  • ½ large yellow onion peeled and sliced julienne (no less than ¼")
  • 6 large eggs whisked
  • 4 round rolls or 3 hoagie-style rolls (Note 1)

Instructions
 

  • Heat the olive oil in a large pan over medium-low to medium heat. Add the peppers, ½ teaspoon salt, and some pepper. Cook, stirring often, about 15 minutes, then add the onion. Continue cooking for another 15 minutes or until the peppers and onions soften and turn golden.
  • Meanwhile, whisk the eggs in a bowl, season with the remaining ¼ teaspoon salt, and pour them into the pan.
  • Reduce the heat and cook the eggs, stirring often, until scrambled and fully heated through, about 3 minutes. Taste for salt.
  • Turn off the heat, and scoop the peppers and eggs onto some sandwich rolls. Enjoy!

Notes

Note 1: The size of the rolls will determine how many sandwiches you can get from this recipe. Generally, it's 3 to 4.

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 52g | Protein: 21g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 1127mg | Potassium: 578mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1209IU | Vitamin C: 161mg | Calcium: 146mg | Iron: 5mg
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