A delicious sandwich made with sweet bell peppers and onions caramelized in olive oil, topped with eggs and served on French bread or thick slices of sandwich bread.
Italian Peppers and Eggs Sandwich
Y'all. This sandwich has become one of my favorites anytime because it's filled with all the goodness that I love - eggs and lots of caramelized peppers and onion. The flavor is outstanding!
I don't know much about the origins of this recipe, except that it apparently was common during the Depression, since most folks baked bread from scratch, raised chickens and grew their own backyard vegetables, making eggs and peppers readily available.
I've always loved eggs with peppers and onions in an omelet, and even as an omelet in a po'boy, and it really makes such a great sandwich. It's great any time of the year, but since it's that time of the year for Lent-friendly meals, I thought it'd be a good time to share it!
Just a quick reminder.... as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.Here's how to make an Italian Peppers and Eggs Sandwich!
Trim and clean peppers and onions; slice thick.
We're using 4 large eggs here. Whisk them together and set aside.
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Season with salt and pepper and sauté peppers and onions for about 10 minutes.
Stir often, until they begin to soften and brown.
Reduce heat to low and continue cooking, stirring regularly until peppers and onions are tender and caramelized. This is key! You really want the sweet and intense flavor that is earned with caramelization and the fond that is developed in the skillet.
Evenly spread the peppers and onions over the bottom of the skillet and slowly pour the beaten eggs all over the onions and peppers.
Cook, over low, using a spatula to periodically push in on the sides and lifting the edges to allow egg to flow under.
When eggs are mostly set, cover pan and remove from heat. Allow to rest 5 minutes.
Cut thick bread slices and brush with the two tablespoons of olive oil. Toast if desired. I'm using French bread, cut to the size of the egg squares.
Oh my goodness does that look delicious or what?!!
Use spatula to divide egg mixture into 4 squares.
Place one or two squares of the egg mixture between slices or serve open face. Makes 4 sandwiches or 2 very generous sandwiches.
For more of my favorite sandwiches check out this collection on my Pinterest page.
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