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Pepper and Egg Sandwich

This pepper and egg sandwich is simply (and satisfyingly) scrambled eggs along with sweet bell peppers and onions and stuffed into bread. An Italian American staple perfect for breakfast, lunch, dinner, and in between. Here's how to make it.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 to 3 servings
Calories: 1314 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 bell peppers* (preferably 1 green and 1 red)
  • 1/2 large (about 4 oz) onion
  • 7 large eggs
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons (2 oz) salted butter optional
  • grated cheese to taste (optional)
  • 1 loaf Italian bread from your favorite Italian bakery
  • hot sauce such as store-bought or homemade Sriracha

Instructions

    Cup of Yum
  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 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.
  5. Add the beaten eggs to the skillet 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.)
  6. Remove from the heat and, if desired, sprinkle with cheese.
  7. 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.
  8. 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.

Nutrition Information

Serving 1portion Calories 1314kcal (66%) Carbohydrates 68g (23%) Protein 33g (66%) Fat 102g (157%) Saturated Fat 45g (225%) Monounsaturated Fat 37g Trans Fat 1g Cholesterol 715mg (238%) Sodium 2027mg (84%) Fiber 7g (28%) Sugar 41g (82%)

Nutrition Facts

Serving: 2to 3 servings

Amount Per Serving

Calories 1314

% Daily Value*

Serving 1portion
Calories 1314kcal 66%
Carbohydrates 68g 23%
Protein 33g 66%
Fat 102g 157%
Saturated Fat 45g 225%
Monounsaturated Fat 37g 185%
Trans Fat 1g 50%
Cholesterol 715mg 238%
Sodium 2027mg 84%
Fiber 7g 28%
Sugar 41g 82%

* Percent Daily Values are based on a 2,000 calorie diet.