At Long Island pizzerias, it isn't uncommon to see a hot peppers and eggs hero on the menu. It's economical and satisfying. Cooks often just give peppers and onions a quickie sauté, leaving them raw-crunchy. As for the eggs, they work better when tender.
2 (4-ounce) hot Italian turkey sausage links, casings removed
2 tablespoons olive oil
3 cups sliced red bell pepper
1 cup sliced green bell pepper
2 cups sliced onion
4 garlic cloves, sliced
4 large eggs
4 large egg whites
How to Make It
Preheat the broiler. Pop the hoagie rolls in the oven, cut sides up, on a baking sheet. Broil them for 1 1/2 minutes or until toasted. If you allow for some random charring, you have soul. Set the rolls aside.
Heat a large, flat-sided skillet over medium-high heat.
Add the sausage to the pan and cook 3 minutes or until browned, stirring to crumble. Remove the sausage from the pan.
Add the olive oil and swirl.
Add the bell peppers and the onion. Sauté for about 7 minutes, until the vegetables collapse and become tender. Add the sausage and the garlic.
Now, reduce the heat to low and sweat further for about 5 minutes, stirring occasionally.
Combine the eggs and egg whites in a bowl with a fork.
Pour the eggs into the peppers and onions.
Using a heatproof silicone spatula, gently scramble the eggs into the peppers and onions, scraping in long strokes along the bottom of the pan, folding with each scrape.
Turn off the eggs when they are still moist and glistening, after 1 minute. They'll carry over.
Spoon about 2/3 cup egg-pepper mixture into each of the rolls and serve hot. Immediately.
Cooking Light Mad Delicious
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