pepper 'n egg hoagie

Name: Pepper 'N Egg Hoagie
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 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 cup(s) parmesan cheese; - salt and pepper to taste; - drizzle of olive oil

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Linda Griffith

Augusta, GA

Updated on Feb 13, 2012

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

Rate

prep time 15 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

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 cup parmesan cheese
- salt and pepper to taste
- drizzle of olive oil

How To Make pepper 'n egg hoagie

Step 1

Cut 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.
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