Name: Sausage Eggs Potatoes Giambotta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 eggs beaten; 2 links of Italian sausage; 1 cubed potato; 1 bell or hot pepper sliced; Shredded whole milk mozzarella; Provolone slices; Pancetta, hot ham- capicola or bacon; olive oil; garlic cloves; Optional additions: hot peppers, cooked Escarole, sliced onions, black sliced olives, sliced plum tomatoes, and tree or regular mushrooms.; Italian sub rolls toasted drizzled with olive oil, rubbed with garlic cloves, and toasted under a broiler till lightly browned.

In every Italian household we would have leftovers, and make it for breakfast or another meal for Sunday dinner we called Giambotta.

Although giambotta is really a stew in Italian with eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients and usually served as a main course, or alongside grilled meats, such as sausage or swordfish, pasta, polenta, or rice we do a breakfast version with all kinds of additions to eggs.

Whisk up some eggs and just about anything you have in the refrigerator goes into the pan and with the addition of fresh cubed tomatoes, you have a breakfast stew of sorts.

Meats, potatoes, cheeses, onions, and just about anything else your little heart desires.

The sausage peppers and potatoes were our classic favorites and like a big frittata.

Remember to use only Authentic Italian crusty bread when making a giambotta sandwich never American bread.

Meats and Cheese Additions (chopped and sliced)

provolone
mozzarella
pecorino romano
swiss, cheddar any kind you prefer
parmesano reggiano
genoa salami
prosciutto
pepperoni
soppressata
capicola

Vegetables Additions (chopped and diced)

zucchini
chopped artichoke hearts
mushrooms
chopped asparagus
chopped or diced eggplant
diced peppers
diced tomatoes
chopped onion or garlic
arugula, spinach, or boiled escarole

Tools you will need

frying pan
knife
potato peeler
spatula for frying
cheese grater
slotted spoon
whisk

Sausage Eggs Potatoes Giambotta

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Giambotta is usually a Southern Italy Summer stew, we made a version for breakfast.

Ingredients

4 eggs beaten
2 links of Italian sausage
1 cubed potato
1 bell or hot pepper sliced
Shredded whole milk mozzarella
Provolone slices
Pancetta, hot ham- capicola or bacon
olive oil
garlic cloves
Optional additions: hot peppers, cooked Escarole, sliced onions, black sliced olives, sliced plum tomatoes, and tree or regular mushrooms.
Italian sub rolls toasted drizzled with olive oil, rubbed with garlic cloves, and toasted under a broiler till lightly browned.

Instructions

Saute the sausage, peppers, and potatoes in 3 tablespoons of olive oil (with any other items you like).
Pour the eggs over the sauteed mixture in the pan.
We cooked bacon in a separate pan if you're using it.
Add the pancetta or bacon and cook until the meat is completely cooked and golden browned to the top of the cooked eggs.
Flip once. Top with shredded cheese.
Add the to one side of the sub roll and add one slice of provolone to the other side. Serve hot.
Most of the time we use all the leftover meats from previous dinners (mom would call them must-goes (everything must go!).