Spaghetti With Fried Eggs and Roasted Peppers Recipe

How to make it

---

• Roast peppers under broiler or on gas burner with flame on low.
• Turn pepper regularly so they char all over.
• When fully blistered place them in paper or plastic bag then allow to cool and peel the peppers.
• When you cut them open catch any pepper liquid in small bowl.
• Trim off stem end then scrape out seeds and cut out ribs.
• Then slice lengthwise into 1/4" wide strips.
• Combine peppers, capers, garlic and parsley then season with salt and pepper.
• Sprinkle bread crumbs on top then set aside.
• Preheat oven to 350 then heat large pot of salted water to a boil.
• Just before water boils sprinkle 2 tablespoons olive oil over peppers and heat in oven 10 minutes.
• Add pasta to boiling water then cook until al dente.
• After a few minutes scoop out a cup of water and set aside.
• Meanwhile add 3 tablespoons olive oil in medium skillet over medium heat until hot.
• Crack in eggs then fry sunny side up until whites are set and yolks are still runny.
• Remove from burner.
• Drain pasta and pour into large warm serving bowl.
• Using 2 forks toss in baked peppers and fried eggs adding some of the egg cooking olive oil.
• Break whites into pieces while tossing then add a little reserved pasta water if it gets too thick.
• Season to taste with salt and pepper then sprinkle with cheese and serve.