Lidia's Italy

2 tablespoons extra-virgin olive oil
2 links sweet Italian sausage, removed from casing, (about 8 ounces)
1 medium onion, thinly sliced
1 large red bell pepper, sliced 1/2-inch thick
¾ teaspoon kosher salt
4 large eggs
2 (6-inch) lengths Italian bread, split and toasted , or 4 crusty rolls, split and toasted

In a large nonstick skillet over medium heat, heat oil. When oil is hot, add the sausage. Cook, crumbling the sausage with a wooden spoon, until the sausage is no longer pink, about 3 minutes. Add the onion and bell pepper. Season with 1/2 teaspoon salt, cover and cook until wilted and lightly caramelized, about 10 minutes.

Beat eggs in a bowl with remaining 1/4 teaspoon salt. When peppers and onions are wilted, pour eggs into skillet and cook until just set, but still a little wet, about 1 to 2 minutes. Remove from heat, eggs will finish cooking off the heat.

Mound eggs on bread or rolls and serve immediately.