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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.

Keith Schroeder
Recipe by Oxmoor House October 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1 hero)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

406 calories; fat 17.7g; saturated fat 3.2g; mono fat 6.2g; poly fat 3.3g; protein 26g; carbohydrates 38g; fiber 6g; cholesterol 175mg; iron 3mg; sodium 782mg; calcium 105mg.
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