Peppers - n - eggs

Name: Peppers - n - eggs
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 10 small Sweet Peppers; 1/2 Yellow Onion; 4 clove garlic; 6 medium Russet Potatos; 6 eggs; oil for frying; salt & pepper; milk (for adding to eggs); 1 loaf crusty bread - for trenchers

Tina @cook_3928863

My friend Dawn used to make this for dinner all the time. It has always been one of my favorites of hers.

Tina @cook_3928863

My friend Dawn used to make this for dinner all the time. It has always been one of my favorites of hers.

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Ingredients

45 mins

4 servings

10 smallSweet Peppers
1/2Yellow Onion
4 clovegarlic
6 mediumRusset Potatos
6eggs
oil for frying
salt & pepper
milk (for adding to eggs)
1 loafcrusty bread - for trenchers

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Steps

45 mins

1

Remove the caps, seeds and veins from the peppers.
2

Cut the peppers in matchstick size pieces and set aside.
3

Cut the onion in similar size pieces and set aside with the peppers.
4

Peel and thinly slice the garlic.
5

Peel and slice the potatoes.
6

Put potatoes, garlic and oil in a wide, deep skillet.
7

Cook over medium heat until cooked 1/2 way through.
8

Season with salt and pepper to taste.
9

Add peppers and onions to the potatoes.
10

While vegetables are cooking, whisk eggs and milk until blended.
11

Continue cooking, stirring until cooked through and softened.
12

Add the egg mix to the pan and keep stirring to scramble the eggs.
13

When the eggs are done to your liking, turn off the heat.
14

Take the loaf of crusty bread and cut it in quarters, then split each quarter in half. ( top and bottom)
15

Using your fingers scoop some of the soft bread out of the crust to make a "trencher".
16

Scoop the cooked mix into the trencher. Top with the other half of the bread, and eat like a sandwich.