Spaghetti With Fried Eggs And Roasted Peppers

Ingredients

• 2 red bell peppers
• 1 tablespoon salted capers, thoroughly rinsed, coarsely chopped if large
• 1 large clove garlic, finely chopped
• ¼ cup finely chopped parsley
• Sea salt
• Freshly ground black pepper
• 3 rounded tablespoons coarse bread crumbs
• 5 tablespoons extra virgin olive oil
• 12 ounces spaghetti
• 2 eggs
• Freshly grated Parmigiano-Reggiano and pecorino cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    542 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 15 grams protein; 93 milligrams cholesterol; 371 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
2. In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
3. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
4. Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
5. Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
6. Season to taste with salt and pepper, and serve, passing cheese on the side.