Pepper and Egg Sandwich

Nothing says summer to me like a pepper and egg sandwich. I can still see my nonna walking across the sandy beaches of Brigantine, New Jersey delivering bags of individually wrapped pepper and egg delights to my family and I as we lounged by the shore. Now, I find myself down the shore and in front of the stove making them for the family. It's a perfect meal that comes together rather quickly and with ease and can serve large groups. It's beach perfect, picnic perfect, road trip perfect and basically anywhere you need to pack-a-lunch perfect. And while this sandwich is an Italian-American staple, everyone has their own spin with it. I know some folks use potatoes, or add garlic and onions. We kept it real simple, peppers, eggs, parmigiana and then my Nonna would toss in a bit of pureed tomato, just a dash. I love that addition, it's like built in eau de ketchup.

No matter what spin you want to toss onto this, the important thing is the bread. Ya' better get a good loaf of Italian if you really want this simple sandwich to fulfill it's highest potential!

Serves 4 - 6

What Do I need

Olive Oil

16 Eggs

3 Green Bell Peppers (you can also use Italian fry peppers, but use more, they are smaller)

1 Cup Parmigiano-Reggiano (you can substitute with an Italian cheese of your choice)

2 T Tomato Puree ( you can use a passata or even the juice from a can of crushed or plum tomatoes)

1 loaf of fresh stick Italian bread or 6 torpedo rolls

Now What

Clean, seed and slice your peppers into thin strips, drizzle some olive oil in a saute pan large enough to accommodate the peppers and eggs and saute your peppers over medium heat. You want them nice and soft, so this will take anywhere from 20 to 25 minutes.

While you are sautéing your peppers, crack 16 eggs in a bowl, and whisk. Add salt, pepper and cheese, mix again.

When your peppers have cooked, gently pour your egg mixture into the pan (have heat on medium) and stir instantly with a wooden spoon. Keep gently stirring until the eggs are cooked, when the eggs are just about done, which will take about 15 to 20 minutes, add your two tablespoons of tomato puree and stir.

Remove from heat, dust with a bit more parmigiana reggiano, cut your bread, place the eggs inside and serve! These are great cold as well!