4 eggs cracked in a bowl
Roasted Peppers Pepperoni and Egg Recipe
1 sliced pepper roasted packed in olive oil and whole garlic or use more if you want!
2 slices provolone cheese
grating cheese Romano to your taste
salt, pepper to taste
5 to 8 thick slices of stick pepperoni peeled or more
extra virgin olive oil
In a large frying pan add 3 tablespoon of extra virgin olive oil heat on medium low heat. Place the unbeaten cracked eggs in the pan and stir them breaking the yolks. Add the pepperoni and peppers with oil and garlic into the pan. Saute until brown on both sides just flipping a few times. Place the provolone on top and fold till melts. Sprinkle with grated Romano cheese and parsley. Serve as is or in thick sliced hard crusted Italian bread.
Today we are fortunate enough to afford all of the ingredients to eat this when ever we want but back then in the early 1960's it was tough with money. Using only stick style pepperoni, this would be peeled and sliced fresh then added to the eggs. I still will always make this the same way today, not using pre sliced kind in a package. Everything is freshly made. This is especially delicious in my wonderful memories of those great times with my Mom making this, I sure do miss her lots. She would pack this sandwich for us when we would head to the Saratoga race track for the day. I couldn't wait to eat lunch or summer when we would head off for our day together, great times, great food and the best memories!
Of course ours was between two pieces of freshly made crusty Italian bread still warm from the bakery. Delicious!