- 350g spaghetti
- 5 tbsp extra virgin olive oil
- 50g coarse white breadcrumbs
- 2 small garlic cloves, finely chopped
- ½ tsp chilli flakes
- 2 tbsp flat-leaf parsley, very finely chopped
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 12 smoked anchovies in oil, drained and chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.
Meanwhile, heat 1½ tbsp of the oil in a frying pan. Fry the breadcrumbs over a medium heat along with the garlic and chilli flakes, stirring, until the breadcrumbs are golden and crunchy. Stir in the parsley, transfer to a bowl and set aside.
Wipe the pan clean, then heat another 1½ tbsp of the oil in the pan. Fry the eggs, spooning the hot oil over the eggs as they fry, until cooked to your liking.
Drain the pasta, reserving a little of the cooking water. Toss with most of the fried breadcrumbs, the remaining oil, a splash of the reserved cooking water and the anchovies. Divide the spaghetti between four bowls, top each with a fried egg and sprinkle over some freshly ground pepper and any remaining breadcrumbs.