Pepper and Egg Sandwich
This pepper and egg sandwich recipe is a Chicago staple, with fluffy scrambled eggs and chopped peppers served up on sandwich rolls. Don’t forget the hot sauce! Here is how to make it at home.
We’re making quick and easy sandwiches in the Chili Pepper Madness kitchen today, my friends. I have made this recipe dozens of times, and was shocked when I realize I hadn’t shared it here yet. So here it is!
Behold, the Pepper and Egg Sandwich, and I think you’re going to love it.
What is a Pepper and Egg Sandwich?
A Pepper and Egg Sandwich is a combination of fluffy scrambled eggs and cooked bell peppers served up on a bun. Some recipes include onions and cheese, and there are other variations, though most include a condiment like hot sauce, ketchup or spicy giardiniera. It is considered an Italian-American recipe, popular during Lent, as it contains no meat.
The Pepper and Egg Sandwich is classic Chicago, though you’ll find it in other cities where Italian eateries are popular. I grew up and lived most of my life in the Chicago area. You can order one from numerous restaurants, from mom and pop shops to hot dog places and Italian beef joints like Portillos or Buona Beef.
I like to make mine with bell peppers for the classic flavor, but also with jalapeno peppers for a touch of heat and extra flavor. I also like to include a bit of melty cheese, which brings everything together. Add in some spicy chili flakes and top it off with your favorite hot sauce for an outstanding sandwich, just the way I like it.
Let’s talk about how we make pepper and egg sandwiches, shall we?
Pepper and Egg Sandwich Ingredients
- The Peppers. Most pepper and egg sandwich recipes call for either bell peppers (green peppers) or sweet peppers. The sandwich is traditionally mild, though I like to include some hotter peppers, like the jalapeno pepper. Try it with pepperoncini peppers or sport peppers. Toss in a serrano pepper for good heat. I cook mine down with oil in a hot pan, though you can also use roasted peppers.
- Onion. I use either a small yellow onion or small white onion, though sometimes use a milder shallot when I have them on hand. You can easily skip the onions if you want. I enjoy the added flavor.
- Eggs. You gotta have eggs for a pepper and egg sandwich! Use 6 large eggs for 4 sandwiches, though you can easily include more for larger sandwiches.
- The Cheese. This is classic Italian-American cooking, so I like to use some shredded Parmesan or Romano cheese. I also add in a more melty cheese to help hold things together and for extra flavor. Provolone is commonly used, though try it with pepper jack. I’ve made this recipe with gruyere and white cheddar as well and loved the results.
- The Seasonings. I use a bit of salt and black pepper and a few red pepper flakes. Use garlic powder if you’d like, or fresh chopped garlic. The choice is yours.
- The Buns. I use crusty French rolls usually, though a couple of slices of thick Italian bread are great, too. Any sandwich roll will work here, like hoagie rolls or ciabatta.
- The Condiments. Don’t forget the hot sauce! I like mine nice and spicy, obviously, though I often see them served with ketchup as well. Hot giardiniera is popular in the Chicago area.
How to Make a Pepper and Egg Sandwich – the Recipe Method
Cook the Peppers. Heat the oil in a large pan to medium-high heat. Add the chopped peppers and cook them down for 5 minutes to soften.
Reduce the heat to medium heat.
Cook the Eggs. Pour in the scrambled eggs along with your cheeses. Sprinkle with garlic powder (if using), salt and pepper to taste. Add spicy chili flakes if you’d like.
Cook until the eggs mostly set, then stir them up in the pan with the pepper mixture to get everything nicely mixed and incorporated.
Serving. Serve the pepper and egg mixture onto the warmed buns with a few sprinkles of chili flakes. Top with hot sauce and giardiniera, if desired, or just hot sauce! Enjoy!
Boom! Done! Pepper and egg sandwich in the house! I love these. Great for lunch or dinner. As I mentioned, I grew up with these in the Chicago area and have always enjoyed them, though you’ll find them in other cities. I love this homemade version. Easy to customize to your palate!
That’s it, my friends. I hope you enjoy my pepper and egg sandwich recipe. t’s pretty close to what is served around the Chicago area, with only a few modifications. Let me know how you make yours. And don’t forget the hot sauce! Hot sauce is a must! I’d love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
- Chicago-Style Hot Dog
- Chicago-Style Giardiniera
- Sausage and Peppers
- Juicy Lucy (Gooey Stuffed Cheeseburger)
- Grilled Shrimp Po Boy Sandwich
- Choripan Argentina (Grilled Chorizo Sausage)
- Spicy Grilled Chicken Sandwich
- Bacon Wrapped Beer Brats
- Grilled Beer Brats
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pepper and Egg Sandwich Recipe
- 1 tablespoon oil
- 1 green bell pepper chopped (or use 2-3 jalapeno peppers for a hotter version)
- 1 red bell pepper chopped
- 1 small onion chopped (use white or yellow)
- 6 eggs scrambled
- 1 ounce shredded Parmesan cheese
- 1 ounce shredded pepperjack cheese or use any melty cheese, like provolone, gruyere or white cheddar
- 1 teaspoon garlic powder optional
- Salt and pepper to taste
FOR SERVING: 4 warmed sandwich rolls (French rolls or Italian rolls are great), hot sauce or ketchup, spicy chili flakes, hot giardiniera if desired.
- Heat the oil in a large pan to medium-high heat. Add the chopped peppers and cook them down for 5 minutes to soften.
- Reduce the heat to medium-low.
- Pour in the scrambled eggs along with your cheeses. Sprinkle with garlic powder (if using), salt and pepper to taste. Add spicy chili flakes if you'd like.
- Cook until the eggs mostly set, then stir them up in the pan with the peppers to get everything nicely mixed and incorporated.
- Serve onto the warmed buns with a few sprinkles of chili flakes. Top with hot sauce and giardiniera, if desired, or just hot sauce! Enjoy!