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.

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