Pepper and egg sandwich gets a twist

For a twist on classic pepper and egg sandwich, a favorite of the Lenten season, we give you this version with three peppers: red bell peppers, green bell peppers, and for a hint of Mexico, jalepeno. To wash that down you’ll want a lively wine that stands up to the vegetables and cuts through the rich eggs.

Make this: 3 Pepper and Egg Sandwich

Heat 2 tablespoons olive oil in a skillet over medium heat; add 2 small onions, diced; 1 each red and green bell pepper, sliced; and 1 clove garlic. Cook until softened. Transfer mixture to a bowl. Whisk 8 eggs with 1 tablespoon Italian herb blend in a bowl. Add 1 tablespoon olive oil to skillet. Add 1 minced jalepeno; cook 2 minutes. Add eggs to pan. Cook, lifting edges so eggs are uniformly set. Season with salt and pepper. Meanwhile, butter and toast 4 Italian rolls under broiler. Divide eggs among roll bottoms. Add pepper mixture. Top with grated Parmesan and roll tops. Makes: 4 sandwiches

Recipe by Renee Enna

Drink this

Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:

2014 Domaine du Petit Coteau Sparkling Vouvray, Loire Valley, France: Considering the nice amount of acidity and pleasing aromas of peach, apricot, wet stone and a hint of mushroom, this sparkling wine is a great pairing for this sandwich. Made of chenin blanc grapes, the wine boasts bubbles that will dance with the texture of the egg and the sweetness of the onion, while its fruit will soften the earthy character of the vegetables.

2014 Salomon Undhof Hochterrassen Gruner Veltliner, Kremstal, Austria: This winery has been producing wines in this region for more than 200 years, and this gruner veltliner, known for its minerality and structure, is the perfect complement to the sandwich. The wine’s lemon pith, lime, white pepper, dried tarragon and sage notes will interlace wonderfully with the vegetable component, while the bracing acidity and structure will pierce the dish’s richness.

2013 La Kiuva Picotendro, Arnad Montjovet, Vallee d’Aosta, Italy: Having enough tannin and structure to cut the fatty egg and savory peppers, this red is light enough to not overpower. The main grape picotendro (a local synonym for nebbiolo) is blended with gros vien, neyret, cornalin and fumin, creating notes of bright red cherries, dried raspberry, pepper and sunned herbs. Red fruits counter the onion and pepper, while herbs and pepper add spice.