Pepper and Egg Sandwich

Method

1. Halve 1 large green bell pepper, cut out the core, stem and seeds, and slice the flesh lengthways into strips about 5 mm wide. Keep them long — this sandwich wants strips, not dice.
2. Warm 1 tbsp of olive oil in a small non-stick or well-seasoned skillet over medium heat. Add the pepper strips with 1 smashed garlic clove and a good pinch of salt, and cook 10-12 minutes, stirring every couple of minutes, until the strips have collapsed to limp and sweet with a few blistered brown patches. Fish out and discard the garlic.
3. While the peppers cook, crack 2 large eggs into a bowl and beat well with a fork until no streaks of white remain. Stir in 1 tbsp of grated Pecorino Romano, a pinch of dried oregano, a pinch of salt and plenty of freshly ground black pepper.