Recipe(tried): Peppers and Eggs Sandwiches

This is a good recipe for Lent

Peppers and Eggs Sandwiches
Serves 4

3 tablespoons olive oil
1 large red bell pepper, cored, seeded, cut into 1-inch pieces
1 large green bell pepper, cored, seeded, cut into 1-inch pieces
Salt
8 large eggs
Freashly ground black pepper
1 long loaf Italian or French bread

In a large nonstick skillet, heat the olive oil over medium heat. Add the peppers and salt to taste. Stir the peppers and cook, stirring often, for 15 minutes, or until they are browned. Cover and cook for 5 minutes more,or until the peppers are tender.

Beat the eggs with salt and pepper to taste. Pour
the eggs over peppers and let them set briefly. Turn the peppers and eggs, to allow the uncooked eggs to reach the bottom of the pan. Allow the eggs to set and stir again. Repeat the stirring and cooking until the eggs are done to taste.

Cut a lengthwise slit in the bread and pull out the soft crumbs from the center. Fill the bread with the peppers and eggs. Cut the loaf into 4 sandwiches. Serve hot.