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Beautiful 🤌🏽🇮🇹❤️

I make an Italian peppers with cherry peppers, green and red peppers, caramelised onions, homemade Italian sausage, mozzarella, 3 jumbo egg omelette. Low carb and awesome!

Not quite need the taco sauce and corn tortillas and food processor the meat so it’s the right consistency

What seasoning do you use or recommend ?

I love a good pepper and egg sangwich

Far from trying to eliminate bitterness, it is the aspect of Rapini that I love the best. The odd thing is that I come from an Irish American family and didn't even know about the vegetable until I was in my thirties. My forebears loved vegetables of all kinds - as long as they came from a northern clime. We never had Mediterranean type vegetables - no eggplant, no broccoli, no zucchini, no leeks, no mushrooms, no okra, no garlic; lots of potatoes, sweet potatoes, cauliflower, rutabaga, turnip, butternut squash, Hubbard squash, summer squash, cabbage, carrots, beets, green beans, wax beans, and asparagus (all boiled for way too long in plain salted water). In the warmer weather, there were cucumbers, tomatoes. onions, celery, and iceberg lettuce but not Romaine, radicchio, kale, endive or any such esoterica - although my family would not have known that word or what it meant. Such was life and diet in my New England of the 1950's. The thing is, I loved the food then just as I love it now. That's my story and I'm sticking to it!

They are 100% sold outside of Lent

So a 1 ingredient omelette suddenly becomes a high level culinary experience when you serve it on a bun? Chicago, you rock as a city but your local food needs work. Between your "pizza" (let's be honest, we all know it's just a ridiculous casserole that happens to be made in a round dish) and those abominations referred to as "hot dogs" (again, it's a salad that you're serving on a bun with a hot dog somehow wedged in there) I gotta say it's pretty weak across the board. I love your music and culture, Chitown, but it's so very clear that the midwest absolutely cannot be trusted in the kitchen. This kind of silliness makes a Philly cheesesteak look like the French Laundry ffs

Simple recipe

ב''ה, great for lazy vegetarians and keeping kosher-style, too. If you're surprised by how these can be exciting on the stomach, you might be one of those people peppers do that to. Cram in some salted fries for extra heartiness and to ease that part of the ride if you react that way.

Great Sandwich and background story!

Are chef's like yourself beginning to use (or have been using) air fryers in your kitchens...or....is that considered blasphemy by any chef?

Yuck

Kind of a simple one dimensional sandwich from a chef. My grandma would've toasted the bun and added some spices at least

When I found out I was diabetic I knew I would have to give up a lot of foods. Thank you God for allowing me to keep my beloved eggs. This looks unbelievably delicious and simple enough that an idiot like me can't screw it up.

I cook it along with ONIONS and CHEESE !!

I’m Italian American and my mom used to make this! We are from NYC. We just had the peppers and eggs though.

No grilled onions?

Love it.

Looks great but I'm sorry.... I got to toast that bread.

Egg sandwich lol nothing more lol

I've seen better presented dishes. Butane cooks food stupidly quickly. But it still looks nice. Allgood. And it's good you can camp cook.

This would be better with onions instead of peppers.

Not! The basics are there but it looks dry as a bone. Cut the bread at an angle. Wrap it up to let the flavors melt together.....

Whaaaa? They're not hot peppers?

👁️👄👁️ 👨🏿‍🦯👨🏿‍🦯👨🏿‍🦯

Someone put this guy's lips on crooked!

My mother use to make me these sandwiches when I was a kid, this was back in the 40/50s. Great carry around sandwich! PS: My mother was trained to cook by Sicilians😊.

Love the ending boom

I WILL be making that !

Add some hot sauce now your talking

my mom made this recipe often

this is perfect. but, I always add cheese and onions too. not traditional, just my liking. oh , and jot sauce lol

There's no documentation and proof that this originated in Chicago.

It looks good what makes it to Chicago pepper and eggs compared to the one I had in Italy?

That's not a Chicago thing, that's an Italian thing.

Great for any time of day. Add sausage for dinner.

Why rinse it?

1, salt and pepper and garlic your egg mix. 2. canoe the bread a little bit. 3. finish off with a bit of grated parmesan or romano 4. save me some!!!

An extra set I take because it just kicks it up is to wrap the sandwich tightly in foil and put into a 450° oven for about 5 minutes and then allow it to sit for just a minute. I also remove all the soft inner bread so it's almost all crust. Baby that's good!

I grew up on LI, NY and as a kid the cheapest hero (that's what we called subs) at the Village Pizza was an egg and pepper. It was something like 50 or 60 cents. 50 years or so later I still make them, especially when my pepper plants are producing. In addition I turned my wife into a pepper and egg hero lover as well. She's from Ohio.

we hd egg and pepper in Mass growing up

I'm English....and now hungry !

can You hice me det ingredients please

The dry sandwich doesn't look good to me add some mayonnaise to that bread please

Looks absolutely delicious! Just melt some blue cheese crumbles on top and sprinkle with bacon bits!!

Do you refrigerate the peppers for 24 hours or leave them covered outside ??

I just ate my phone...😢

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Dang!! I’m out of eggs!!