Pepper-And-Egg Sandwiches

  1. Slice the loaf of bread (or the rolls) lengthwise without cutting all the way through. Warm the bread by placing it directly on an oven rack; turn the heat to 350 degrees, and when the thermostat kicks off, turn off the oven but leave the bread in it until you have cooked the eggs. The ouside of the bread should be slightly crusty but the inside should remain soft.
  2. Heat olive oil in a medium skillet (preferably non-stick) over medium heat. Add the garlic and onions; saute, stirring now and then, until onions are soft, lowering the heat if necessary so that garlic doesn't burn. Add red pepper flakes and roasted peppers and cook for a few minutes until they're heated through.
  3. Pour the eggs into the skillet; stir to mix well, then reduce heat to low. Allow the eggs to cook though and set up to your liking, stirring occasionally, but do not scramble them. (You don't want a curd-like texture.) Add pinches of salt and pepper to taste. If using cheese, place it on the bread now, then spoon on the eggs. If any oil remains in the skillet, drizzle it over the eggs. Slice the loaf in half. Place sandwiches on serving plates, cover with a paper towel and let it rest for a minute to allow the flavors to blend before serving. Serve with giardiniere, if desired. If you are making this for a brown-bag lunch, wrap the sandwich in waxed paper or parchment.

italian bread, olive oil, clove garlic, yellow onion, red pepper, red, eggs, kosher salt, black pepper, provolone, giardiniere

Taken from food52.com/recipes/10871-pepper-and-egg-sandwiches (may not work)

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