Total Time
1hr
Prep 45 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. To a skillet over medium heat, add 1 tablespoon oil.
  2. Add in onion to the hot pan; cook 2-3 minutes.
  3. While they cook, cut off one quarter of a roasted pepper and chop it finely.
  4. Add chopped pepper to the onions and combine; then transfer to a bowl to cool.
  5. When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seed.
  6. Combine thoroughly, and then form mixture into 4 large, thin patties.
  7. Return skillet to stove over med-high heat; add in another tablespoons oil.
  8. Cook patties until golden on both sides, about 4 minutes per side.
  9. Transfer patties to a plate; tent with foil to keep them warm.
  10. Return skillet to heat; add remaining tablespoon oil; decrease heat to med-low, then add eggs.
  11. Season eggs with salt and pepper; fry for 2-3 minutes on the first side, then flip and cook to desired doneness.
  12. Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
  13. Chop the remaining peppers in the food processor until smooth, then season with salt and pepper.
  14. Place a chicken patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree; set roll tops in place and serve hot.

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