Tony and I found this recipe in the Sunday Times magazine a few years ago; the first time we made it, we realized halfway through that neither of us really knew how to fry eggs! A quick consult with Irma rectified that situation, and now this is a standard part of the dinner repertoire. It’s particularly quick if you happen to have roasted red peppers and capers in your pantry.
2 red bell peppers
1 tbsp capers, rinsed
1 or 2 cloves garlic, peeled and chopped fine
1/4 c finely chopped parsley
3 tbsp bread crumbs
1 lb spaghetti
5 tbsp olive oil
Roast the peppers, peel and slice into thin strips.
In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt &pepper.; Sprinkle the bread crumbs on top. Set aside until you’re ready to finish the dish (ie, this can sit all day…)
Bring pasta water to boil and preheat oven to 350.
Drizzle pepper mixture with 2tbsp olive oil and bake 10 minutes, while pasta cooks.
While pasta’s boiling and pepper mixture is heating, fry 2 eggs, sunny side up, until whites are set but yolks are still runny.
Drain pasta and pour it into large serving bowl. Toss in baked peppers & eggs, using a couple forks to break up the egg.