SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS

Spaghetti With Fried Eggs And Roasted Peppers image

Provided by Amanda Hesser

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 red bell peppers
1 tablespoon salted capers, thoroughly rinsed, coarsely chopped if large
1 large clove garlic, finely chopped
1/4 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

Steps:

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.
In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
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.
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.
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.
Season to taste with salt and pepper, and serve, passing cheese on the side.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 16 grams, Carbohydrate 72 grams, Fat 21 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 5 grams, TransFat 0 grams