A super easy weekend breakfast and a great addition to a brunch menu, this recipe combines sautéed red pepper, mushrooms, onions and home fries placed on top of a beautifully fried egg all held together with melted mozzarella cheese in between a toasted ciabatta roll.

There were a few vegetables in the fridge that just had to be used up as well as a little leftover marinara sauce and home fries which all turned into this amazing fried egg sandwich. The veggies cook up quickly, and the ciabatta rolls toast up in just a few minutes. The rolls are great because they really hold the sautéed vegetables well and don’t allow the sauce to soak through. The addition of the leftover home fries mixed in with the vegetables is so delicious. If you don’t have leftover home fries, you can either omit them or make them on Saturday, save the leftovers, and enjoy this recipe on Sunday! Also, as an additional time saver, the vegetables can be sautéed the day before and the marinara sauce can be prepped ahead too so you can just assemble the sandwiches the next day.

Ingredients

• 1 red pepper
• 1 small Vidalia onion
• 1 (8 oz.) package white mushrooms
• 3-4 ounces leftover home fries
• 1 tbsp. olive oil
• 4 eggs
• 1 tablespoon butter/margarine
• 4 ciabatta rolls + butter/margarine for spreading
• 8 tablespoons mozzarella cheese, shredded
• 1 tsp. dried parlsey
• marinara sauce
  • 2 lbs. tomatoes on the vine
  • 1/3 cup white wine (Pinot Grigio, suggested)
  • 1/4 cup olive oil
  • a small pinch each of fresh marjoram, thyme, and oregano
  • salt and pepper to taste (1/2 tsp. each)
  • Put all ingredients into a pot and cook on medium-high heat until tomatoes break down. Approximately 25-30 minutes.

Method of Preparation

1. Slice/chop pepper, mushrooms, onion and place into a non-stick frying pan along with the 1 tablespoon of olive oil.
2. Cook vegetables until soft (20 minutes) and then add in the leftover home fries (diced small).
3. In a separate frying pan, heat 1 tablespoon butter/margarine on medium heat and then crack in the 4 eggs one at a time, flipping once to cook through. Add 2 tablespoons of mozzarella cheese on top on each egg after they have been flipped.
   • Hard yolk = 6 minutes
   • Medium yolk = 5 minutes
   • Runny yolk = 4 minutes
   • How to fry an egg – Food Network
4. Spread butter/margarine on each half of the ciabatta roll and place into toaster until lightly toasted.
5. Remove rolls from toaster, place 1 fried egg on each, add 1 tablespoon of warmed marinara sauce and top with a scoopful of the sautéed vegetables.
6. Optional garnish – sprig of fresh parsley
7. Serve immediately and enjoy!