Cooking With Metachat!

Monday, September 26, 2005

Secret Life of Gravy's Fried Egg Spaghetti

2 roasted red bell peppers (either roasted on the burner or bottled) cored and chopped
1 TB rinsed capers
2 cloves of garlic, minced
1 C of bread chunks, preferably sourdough
6 TB olive oil
12 oz spaghetti
3 eggs

Heat oven to 350

Put the salted spaghetti water on to boil. Tear up a slice or two of sourdough or other dense chewy bread-- crusts and all (prepared bread crumbs or wonderbread isn't going to work.)

In a small baking dish, stir together the bell pepper, capers, and garlic. Season with salt and pepper. When the water comes to a boil, begin cooking the spaghetti. Then top your pepper mixture with the breadcrumbs and drizzle 3 TB of oil on the top. Bake.

After 5 minutes, begin the eggs. Fry them gently in the remaining 3 TB of oil and cook until whites are done but yolks remain runny.

When the spaghetti is done, drain well. Remove the baked bell pepper mix from oven and toss with the noodles. Using two forks add in the eggs, shredding them. As the runny yolks make contact with the hot noodles, they will finish cooking.

If you get your timing right, this recipe is simple, fast and delicious.

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