needrain said:
Not irrelevant to me!! I'... I've never fried a pepper, so this will be a first. What's the prep of the pepper? Whole? Long slices? Let them char? Egg, toast and a hunk of cheese with does sound good 
I've never cooked with Cubanelle - but with smaller Shishito, etc. they are simply washed and sauteed in a generous amount of olive oil. I would probably try the same with yours - making a small portion in case it is not the best method. My method - Simply wash the peppers leaving them whole, poke a hole or two in each. To a cold heavy saute pan, cast iron or rolled steel if you have one, add enough olive oil to give you 1/8-1/4" of oil. Add a clove of garlic or two sliced quite thickly, smallish cloves I'd simply cut in half - now place the pan on a low heat (by starting with a cold pan you will allow the warming oil to be flavored by the garlic without the garlic burning). About the time you see the garlic gently bubbling add your whole peppers and toss, increase the heat a bit and cook until the peppers collapse and change color, probably five minutes max. In the last minute or so make a well in the center of the peppers, gently crack an egg into the well. At this stage, depending on whether the peppers are already fully cooked, I might sprinkle a few drops of water over the peppers to increase steam, cover the pan and cook until the egg just sets but the yolk is still liquid - maybe two minutes.
Gently pour/slide into a bowl taking care to not break the egg yolk, sprinkle with crunchy salt; fleur de sel or Maldon, or your favorite finishing salt. Serve with crunchy peasanty bread to sop up all of the pepper and garlic flavored olive oil.
Anyway - that's how I would do it. If the peppers turn out to be too large for this method I would cut them in half lengthways and proceed the same.
