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Pepper and Egg Sandwich

The Italian-American Friday sandwich of Chicago and New York: sweet green peppers cooked down slowly in olive oil, folded into soft scrambled eggs and packed into a length of crusty Italian bread. Meatless, cheap and just as good eaten cold an hour later.

SnacksMainsUnder 400 kcalUnder 20g carbsUnder 30 min
26 min10 prep · 16 cookEasy362 kcalper serving
Pepper and Egg Sandwich

Instructions

  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.

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Per serving

362kcal
18gprotein
10gcarbs
28gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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