Spicy Fried Egg Sandwich

You've never had a breakfast sandwich quite like this! A special roasted vegetable sandwich makes this spicy fried egg sandwich extraordinary. Pair it with caramelized onions, black pepper cheddar, a perfectly fried egg, fresh arugula, and extra sauce for an amazing breakfast.

Watch how to make this

Ingredients

• Roma tomatoes: Roma tomatoes add a rich and slightly sweet flavor to the spicy roasted vegetable sauce. They contribute to the sauce's texture and provide a vibrant color. If Roma tomatoes are unavailable, you can use other varieties of tomatoes such as plum tomatoes or vine-ripened tomatoes.
• Eggplant: Adds a creamy texture and subtle earthy flavor to the spicy roasted vegetable sauce. It contributes to the sauce's thickness and richness.
• Calabrian chilies: Calabrian chilies provide a spicy kick and depth of flavor to the sauce. They add heat and a unique, slightly smoky taste. If you can't find Calabrian chilies, you can substitute them with other spicy peppers like serrano or jalapeño. Adjust the quantity based on your preference for heat.
• Green olives: Green olives add briny and tangy notes to the spicy roasted vegetable sauce. They provide a contrast in flavor and texture, balancing the richness of the other ingredients.
• Vidalia onion: Vidalia onion contributes sweetness and depth of flavor to the caramelized onions. If Vidalia onions are not available, you can use other sweet onion varieties such as Walla Walla onions or Maui onions. Regular yellow onions can also be used, but they may have a slightly stronger flavor.
• Black pepper white cheddar: I chose this specific cheese for the spicy kick and creamy element, however, you can use any other cheese you prefer. Some examples include regular sharp cheddar, fontina, havarti, gruyere, or pepperjack.
• Ciabatta: Choose a sturdy sandwich bun such as ciabatta, French rolls, or sourdough for the bread.

Substitutions and variations

• Protein: You can add bacon or breakfast sausage patties to bump up the sandwich.
• Toppings: Feel free to add more toppings such as sauteed spinach, mushrooms, or roasted peppers.
• Gluten-free: Use your favorite gluten-free sandwich bread.

Step-by-step instructions

Step 1: Make spicy vegetable sauce

This spicy fried egg sandwich has fairly basic ingredients. There are fried eggs, fresh arugula, caramelized onions, cheese, and ciabatta bread; however, the spicy vegetable sauce is where the tables turn. It transforms the sandwich into something extra special.

To make the sauce, first, roast the eggplant, tomatoes, garlic, and bell pepper. Roasting the vegetables allows them to caramelize and develop more flavor. Cut the eggplant in half, and score the flesh, making sure not to cut all the way through. This will help the flesh cook and soften in the given time.

Once the vegetables are softened, peel the skin off the bell pepper and scoop out the eggplant flesh. Blend everything in a Vitamix with vinegar, Calabrian chilies, basil, and olives, and give it a final seasoning. If you want your sauce to be less spicy, add less Calabrian chilies or swap out the chile oil for extra virgin olive oil.

You can prepare the sauce the day before, in fact, it's one of those sauces that gets better overnight.

Step 2: Prepare toppings

Now let's prepare the remaining sandwich toppings. Thinly slice an onion and caramelize it until it's deep brown and jammy. The trick to achieving this is to salt the onions in the beginning (yes, it will take longer but the onions will brown more evenly) and keep the flames on medium-low. If the pan gets too dry, add a splash of water.

You can also prepare the caramelized onions the day before.

Fry your eggs the way you like them and get ready to assemble the sandwiches. You can also scramble the eggs. If you're planning on making these for meal prep, baked eggs are a great option as well.

Step 3: Assemble sandwiches

Now that all the components are ready, let's assemble the sandwiches. I used ciabatta buns but brioche buns, white bread, sourdough, really any bread will work. I also chose black pepper white cheddar to compliment the spicy sauce but you can swap it out for any other type of cheese.

Pile on those layers, smothering a good amount of the sauce on the bread, and dig in. I am happy to say this spicy fried egg sandwich exceeded my expectations. Everything just worked so perfectly and I have extra sauce to make more!

Make-ahead and storage

• Make-ahead: All the components excluding the egg can be prepared the day before.
• Store: Keep leftover assembled sandwiches wrapped tightly in the fridge for up to 2 days.

Frequently asked questions

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Recipe

Print Recipe

Spicy Fried Egg Sandwich

Total Time45 minutes mins

Course: Main Course

Cuisine: American, Italian

Keyword: sandwich

Servings: 4

Author: Christine Ma

Ingredients

Spicy roasted vegetable sauce

• 6 cloves garlic unpeeled
• 1 bell pepper
• 2 roma tomatoes quartered
• 1 small eggplant
• 5 tablespoons olive oil divided
• 2 Calabrian chilies plus 2 tablespoons chile oil
• 4 green olives pitted
• 1 tablespoon red wine vinegar
• ¼ cup basil fresh
• salt and pepper

Remaining ingredients

• 2 tablespoons olive oil
• 1 medium Vidalia onion thinly sliced
• 4 fried eggs
• 4 slices black pepper white cheddar
• 2 cups arugula fresh
• 4 ciabatta buns

Instructions

• Preheat oven to 425 degrees F.
• Toss the tomatoes in 1 tablespoon olive oil, salt, and pepper. Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern with a sharp knife. Drizzle 1 tablespoon oil on the eggplant and season with salt and pepper. Drizzle 1 tablespoon oil on the garlic cloves and wrap in aluminum foil. Lay the tomatoes, eggplant, wrapped garlic, and bell pepper on a sheet pan. Roast for 20-25 minutes or until the vegetables are charred and softened.
• Transfer the bell pepper to a bowl and cover with plastic wrap. Let sit for 10 minutes. Remove the cover and peel the skin off the bell pepper. Discard the stem and seeds.
• Peel off the garlic skin and scoop out the eggplant flesh. Place the eggplant flesh, garlic, tomatoes, and bell pepper in a blender. Add the remaining 2 tablespoons olive oil, 2 Calabrian chilies plus 2 tablespoon chile oil, olives, red wine vinegar, and basil, and blend until smooth. Season the sauce with salt and pepper.
• Peel and thinly slice one medium onion. Heat 2 tablespoons olive oil in a large saute pan over high heat and add the onions. Season them with salt and continue to cook until the onions are softened and translucent about 7-8 minutes. Reduce the heat to medium-low and continue to cook until the onions are a deep brown and caramelized, stirring occasionally. If the pan becomes too dry add 1-2 tablespoon water. Remove from heat and set aside.
• Slice 4 ciabatta buns in half. Spread the spicy roasted vegetable sauce on the bottom bun and place a slice of cheddar on top. Place the buns on a baking sheet and heat them in the oven for 2-3 minutes or until the cheese is melted. Remove from the oven and top the cheese with a fried egg, caramelized onions, and fresh arugula. Add extra sauce if desired and top with the remaining bun. Serve immediately.

Notes

The spicy vegetable sauce can be prepared up to 3 days in advance.