Peppers & Onions

Pepper & Onion Egg Sandwich

One of my all-time favorite breakfasts!

Then, for dinner… peppers & onions with Pollo alla Cacciatora

I like to plate it up with the peppers & onions on top.  Then, I serve a saucer of red sauce on the side.
(the same red sauce from my pollo alla cacciatora)

But, first…

You need to make the peppers & onions.

Peppers & Onions

one small bucket of banana peppers, cut into strips
2 large Vidalia onions, peeled & thinly sliced
1 bunch of green onions, cut into 3 inch strips
2-3 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
olive oil, as needed

Preheat oven to 375 degrees F.

In a large heavy bottomed pot or dutch oven, saute onions in olive oil until the edges are golden brown.  Add green onions and banana peppers.  Place pot in preheated oven and roast peppers for two 20 minute intervals.  Toss at each interval.  Then, raise the heat to 425 degrees F and continue roasting until they reach the desired level of caramelization.

Serve on toasted Italian bread with scrambled eggs (my Gram’s favorite), fried eggs (my favorite), sausage, chicken, sliced beef… or, a million other ways.