serves: Makes two 6-inch subs or 4 rolls
Everybody can relate to a sausage and pepper submarine sandwich being Italian American, served at every street fair in the Northeast of this country. The use of peppers with sausages is not as prevalent as it is in the Italian American community here, but it is a delicious dish. Imagine turning it into breakfast, especially on a morning when you have a few extra mouths to feed. The ease of this preparation is that the sausage is taken out of the casings and crumbled into the pan and everything is added to it. You just scramble it all and do not worry about a perfectly round frittata here.
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.