A classic Pepper and Egg sandwich is the ultimate "simple is better" comfort food. Deeply rooted in Chicago, Italian-American tradition, this dish transforms humble pantry staples into a savory, satisfying meal.
The addition of fresh parsley adds a whole layer of taste and freshness.It is a great choice for those abstaining from meat on Fridays during Lent!
Ingredients: A dozen Large eggs
4 Red bell peppers, diced
¾ cup Fresh parsley, chopped (plus more for garnish)
½ cup Dry white wine (Pinot Grigio or Sauvignon Blanc work best)
1 cup Grated Parmesan cheese (plus more for garnish)
2.5tbs Garlic, minced
2-3 tbsp Olive oil, plus more for drizzling
About 1 tsp each Oregano, Salt & Pepper to taste
Pinch of Red pepper flakes (optional)
1 Parisian Loaf
Instructions: Prepare: Diced red peppers and set aside.
In a large bowl, add eggs, and seasonings (Oregano, Red pepper flakes , Salt & Pepper), parsley, and parmesan, then mix until combined.
Let the egg mixture sit for about 5 minutes so the flavors incorporate.
Sauté Peppers: Heat the oil in a non-stick skillet over medium heat.
Saute diced red peppers.
Sauté for about 4–5 minutes until they are soft, lightly season with a pinch each of salt and pepper.
Add garlic and cook for about 1 minute.
Add white wine and cook to caramelize (about 2-3 minutes).
Add the Eggs: Once your peppers are soft and the wine reduces, add egg mixture. Incorporate from outside of the pan to inside.
Once cooked, transfer to a plate and set aside.
Assemble: Slice your roll and sprinkle parmesan cheese on the bread. Pile the eggs high, garnish with a little extra fresh parsley, parmesan, a drizzle of EVOO and enjoy.
Pro-Tips For a truly "elevated" texture, try toasting your bread with a thin swipe of garlic butter before adding the eggs.
Enjoy it with sausage if you’re looking to add a meat to it
Cut amounts if only looking to make a single sandwich
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