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• A dozen Large eggs
• 4 Red bell peppers, diced
• ¾ cup Fresh parsley, chopped (plus more for garnish)
• ½ cup Dry white wine (Pinot Grigio or Sauvignon Blanc work best)
• 1 cup Grated Parmesan cheese (plus more for garnish)
• 2.5tbs Garlic, minced
• 2-3 tbsp Olive oil, plus more for drizzling
• About 1 tsp each Oregano, Salt & Pepper to taste
• Pinch of Red pepper flakes (optional)
• 1 Parisian Loaf
1. Prepare: Diced red peppers and set aside. In a large bowl, add eggs, and seasonings (Oregano, Red pepper flakes , Salt & Pepper), parsley, and parmesan, then mix until combined. Let the egg mixture sit for about 5 minutes so the flavors incorporate.
2. Sauté Peppers: Heat the oil in a non-stick skillet over medium heat. Saute diced red peppers. Sauté for about 4–5 minutes until they are soft, lightly season with a pinch each of salt and pepper. Add garlic and cook for about 1 minute. Add white wine and cook to caramelize (about 2-3 minutes).
3. Add the Eggs: Once your peppers are soft and the wine reduces, add egg mixture. Incorporate from outside of the pan to inside. Once cooked, transfer to a plate and set aside.
4. Assemble: Slice your roll and sprinkle parmesan cheese on the bread. Pile the eggs high, garnish with a little extra fresh parsley, parmesan, a drizzle of EVOO and enjoy.
Tips
• For a truly "elevated" texture, try toasting your bread with a thin swipe of garlic butter before adding the eggs.
• Enjoy it with sausage if you’re looking to add a meat to it
• Cut amounts if only looking to make a single sandwich