Pepper 'N Egg Hoagie

Linda Griffith


I have hemmed and hawed about putting this recipe on here because a dear friend of mine that owned a sub ship in Pattsburgh, New York gave it to me. He's retired now, so I don't think he would mind. Now this is something that you just have to try before making up your mind about it. I was pregnant with my son when we lived there and I craved these things every day. I couldn't get enough. This was a very popular hoagie when he had his shop

★★★★★ 1 vote
15 Min
15 Min


4 medium
hoagie buns (only italian)
1 small
jar of pasta sauce or you can use your own
1 medium
red bell pepper
4 large
eggs, eaten with a splash of cream or milk
1/2 c
parmesan cheese
salt and pepper to taste
drizzle of olive oil


1Cut and seed one large red pepper, and cut into one inch strips. Coat skillet with olive oil. Cook peppers in skillet on low heat until they are soft. In the meantime, beat eggs with a splash of cream, salt and pepper and garlic salt. Pour eggs in with the peppers and stir until done, incorporating the pepper into the eggs. Spread buns or sliced Italian bread with pasta sauce and layer on the eggs. Sprinkle each with fresh parmesan cheese. I usually wrap mine in foil and stick in the oven for a little while to get the buns soft and warm.

About Pepper 'N Egg Hoagie

Course/Dish: Eggs, Other Main Dishes