There's nothing more classic than a peppers and eggs sandwich for breakfast!
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If you're looking for a breakfast that will fill you up, look no further than a peppers and eggs sandwich. This classic Italian breakfast is truly a breakfast for a cafone. If you're Italian, then you're most likely a cafone and this sandwich is for you.
There are certain breakfasts that are for every day. Then there are breakfasts for special occasions. This a hangover cure-type breakfast. Nowadays, it's more of a post-workout breakfast for me. The peppers, onions, and garlic in this sandwich make it the most Italian thing you can eat for breakfast besides a ball of mozzarella.
My special ingredient in this recipe is the pancetta. I substitute a little pancetta for bacon and it adds a little extra savory and saltiness to an already amazing sandwich. Next time you have people coming over for breakfast, grab a loaf of Italian bread and make a peppers and eggs sandwich!
Ingredients
- 8 eggs
- 1 green pepper, sliced
- 1 red pepper, sliced
- ½ onion, sliced
- 1 clove garlic, minced
- ¼ cup chopped pancetta
- 3 basil leaves
- ½ cup mozzarella cheese
- 2 tbsp olive oil
- 1 tbsp butter
- 1 loaf of Italian bread
Ingredient Notes and Substitutions
Pancetta. If you don't have pancetta or just prefer bacon, you can substitute bacon for the pancetta.
Eggs. Whenever you're cooking scrambled eggs, you never want to let them sit. Constantly keep them moving until they are ready. Take the eggs off the pan slightly sooner than ready, because they will continue cooking for a minute or two after you finish.
Mozzarella. Fresh or shredded mozzarella works! If you decide to go with fresh, add it to the sandwich after you take the eggs out of the pan instead of while they're still cooking.
Italian Bread. You can substitute any of your favorite breads here. Italian bread is the most classic, but sourdough or ciabatta would work well too.
How to Make the Sandwich
This is one of those breakfasts that you can really impress your friends with. It's so easy because you don't have to make a bunch of separate sandwiches. You can just do it all in one shot, put it on the Italian bread, and cut it into sandwiches!
Whisk the eggs first
Whisk the eggs in a large bowl and add a pinch of salt. Set aside. I always salt my scrambled eggs 15 minutes before cooking. According to Kenji Lopez-Alt, salting the eggs 15 minutes prior will produce the most tender and moist eggs. Salt weakens the attraction of yok protein molecules to each other. It will break the little compartments filled with fats and proteins into smaller pieces allowing more light to pass through. This is why the eggs will turn more orange.
Frying the Pancetta and Peppers
Place the nonstick pan on medium heat. Add the pancetta before the pan gets hot. Fry until golden brown, about 8 minutes. Stir the pancetta often to make sure they cook evenly. Remove from the pan and set aside. Leave a small amount of oil behind, for the peppers and onions.
Add 2 tablespoon of olive oil. Add the peppers and onions to the pan. Fry until slightly softened about 6-8 minutes, stirring occasionally. Add the minced garlic and basil and stir for 1 minute. Now, would be a good time to place the Italian bread in the oven to warm.
Cooking the Eggs
Add butter and stir until melted. Pour in the eggs over the peppers and onions and constantly stir until they are halfway cooked, so still very wet. Add in the mozzarella. Stir for another minute until almost cooked through but still very soft and moist. Remove them from the pan. They will continue to cook on their own for another minute.
Add the peppers and eggs to the loaf of Italian bread. Add the pancetta on top and cut into however many sandwiches you need!
FAQs about the recipe!
How to Make it Spicy!
If you're looking for a little spicy in your breakfast, try adding a tablespoon Calabrian chili peppers halfway through cooking your peppers and onions! This will give it an unbelievable kick.
What to Serve with Peppers and Eggs?
- Nothing like some crispy breakfast potatoes to go with peppers and eggs! You can even serve these on the sandwich!
- Why not have a little Italian sausage with your breakfast?
- If you love potatoes, do some crispy hashbrowns!
How to reheat an egg sandwich?
You don't. This is an enjoy now, not later type sandwich. Don't ask stupid questions, eat the sandwich.
The peppers and eggs sandwich was invented in Chicago as an alternative to the Italian beef sandwich so that restaurants would have something to serve during Lent.
If you enjoyed this recipe, please leave us a rating below! It is so helpful for us! Follow us @vindelgiudice on Instagram for more! In the meantime, check out some other amazing sandwiches!
Our Other Sandwiches!
📖 Recipe
Peppers and Eggs Sandwich
Equipment
- non stick pan
Ingredients
- 8 eggs
- 1 green pepper, sliced
- 1 red pepper, sliced
- ½ onion, sliced
- 1 clove garlic, minced
- ¼ cup chopped pancetta
- 3 basil leaves
- ½ cup mozzarella cheese
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 loaf of Italian bread
Instructions
- Whisk the eggs in a large bowl and add a pinch of salt. Set aside.
- Place the nonstick pan on medium heat. Add the pancetta and fry until golden brown, about 8 minutes. Remove from the pan. Add 2 tablespoon of olive oil. Add peppers and onions to the pan. Fry until slightly softened about 6-8 minutes, stirring occasionally. Add the minced garlic and basil and stir for 1 minute.
- Add butter and stir until melted. Pour in the eggs and constantly stir until they are halfway cooked, so still very wet. Add in the mozzarella. Stir for another minute until cooked through but still very soft.
- Add the peppers and eggs to the loaf of Italian bread (I recommend warming it in the oven). Topped with chopped pancetta and cut into 5 sandwiches. Serve hot!
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