Pepper & Egg Recipe

Wash, core and seed the bell peppers. Slice them into thin 1/4-inch strips, then chop into roughly 1/2-inch pieces for quick, even cooking.

Peel and finely slice the half onion into thin half-moons (about 1/8–1/4-inch thick).

Crack the eggs into a medium bowl, add the milk, salt and black pepper. Whisk until thoroughly combined and slightly frothy. Set aside. Grate the cheese if not pre-shredded.

Split the rolls and set them open on a sheet or plate for quick toasting.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add olive oil and 1 tablespoon butter; let the butter melt and foam but not brown (about 30 seconds).

Add the sliced onions and cook, stirring occasionally, for 2–3 minutes until they begin to soften.

Add the chopped bell peppers and a pinch of salt. Cook, stirring often, until peppers are tender and slightly blistered, about 6–8 minutes. If you like a touch of heat, add the red pepper flakes with the peppers. Reduce heat to medium-low.

Taste and adjust seasoning with a small additional pinch of salt and a grind of black pepper. Push the pepper-onion mixture to one side of the pan or transfer briefly to a bowl if your pan is small.

Add the remaining 1 tablespoon butter to the skillet and let it melt. Pour the beaten eggs into the cleared space (or into the skillet if you transferred peppers). Allow eggs to set briefly at the edges for 20–30 seconds.

Using a spatula, gently stir and fold the eggs, incorporating the pepper and onion mixture as the eggs begin to scramble. Continue cooking, stirring occasionally, until eggs are just set but still moist and soft, about 2–3 minutes. Avoid overcooking — remove from heat when slightly glossy.

Sprinkle the shredded cheese evenly over the eggs and let it melt for about 30 seconds; gently fold once to distribute. Taste and adjust seasoning if needed.

While eggs finish, place the split rolls cut-side down in a separate skillet over medium heat or under a broiler for 1–2 minutes until lightly toasted and golden. You can butter the cut sides lightly before toasting for extra flavor.

Divide the pepper-and-egg mixture evenly among the 4 rolls (about 1.5 eggs per sandwich). Sprinkle with chopped parsley and add hot sauce if using.

Serve immediately while warm. Leftovers keep refrigerated for up to 2 days; reheat gently in a skillet to preserve texture.