Spaghetti with Fried Eggs, Cherry Tomatoes, and Roasted Red Peppers
 
 
Runny egg yolks serve as a rich and creamy sauce in this recipe for spaghetti with fried eggs, cherry tomatoes, and roasted red peppers.
Yield: 4 servings
Ingredients
  • 2 red bell peppers
  • 1 pint cherry tomatoes
  • 1 tbsp salted capers
  • 4 cloves garlic, minced
  • ¼ cup finely chopped parsley
  • salt and freshly ground black pepper, to taste
  • 3 tbsp Italian seasoned coarse bread crumbs
  • 5 tbsp extra virgin olive oil, divided
  • 1 lb spaghetti
  • 4 large eggs
  • freshly grated parmesan cheese
Instructions
  1. Roast the peppers under a broiler or using the flames on a gas burner, turning them frequently so that they char all over. Once they are totally blackened and blistered, place them in container and cover. Allow to sit for a few minutes, then peel. Open them up and deseed them, then cut into ¼-inch strips. Set aside.
  2. In a small baking dish, combine the cherry tomatoes, roasted pepper strips, capers, garlic, and parsley. Season to taste with salt and black pepper. Sprinkle the breadcrumbs over the top of the pepper mixture and set aside.
  3. Heat oven to 350F. Bring a large pot of salted water to a boil.
  4. Just before the pot starts to boil, drizzle 2 tbsp of the olive oil over the pepper mixture. Place in the oven and bake for 10 minutes.
  5. Meanwhile, cook the spaghetti to desired consistency. Drain, reserving 1 cup of pasta water.
  6. Using the remaining olive oil, fry the eggs in a large skillet until the whites are set but the yolks are still runny.
  7. In a large bowl, combine the pasta with the peppers, eggs, and olive oil from the eggs. Toss quickly to combine breaking up the yolks so that they act as a sauce. Add in a few tablespoons of pasta water as needed to form a sauce. Season to taste with salt and black pepper.
  8. Serve warm with grated parmesan cheese.
Notes
Recipe from <a href="https://www.amazon.com/gp/product/0393061035/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0393061035&linkCode=as2&tag=eatwelwitoth-20&linkId=d9ddc624516f716184df3604798356ae" target="_blank" rel="noopener" data-mce-href="https://www.amazon.com/gp/product/0393061035/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0393061035&linkCode=as2&tag=eatwelwitoth-20&linkId=d9ddc624516f716184df3604798356ae">The Essential New York Times Cookbook: Classic Recipes for a New Century</a><img style="border: none !important; margin: 0px !important;" src="//ir-na.amazon-adsystem.com/e/ir?t=eatwelwitoth-20&l=am2&o=1&a=0393061035" alt="" width="1" height="1" border="0" data-mce-src="//ir-na.amazon-adsystem.com/e/ir?t=eatwelwitoth-20&l=am2&o=1&a=0393061035" data-mce-style="border: none !important; margin: 0px !important;">
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/05/spaghetti-with-fried-eggs-cherry-tomatoes-and-roasted-red-peppers.html