Spaghetti with smoked anchovies, chilli breadcrumbs & fried egg served on a plate

Spaghetti with smoked anchovies, chilli breadcrumbs & fried egg

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(2 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4

Try Diana Henry's ultimate storecupboard supper – combine smoked anchovies and garlicky chilli breadcrumbs with spaghetti, and top with a fried egg

Nutrition and extra info

Nutrition: Per serving

  • kcal581
  • fat22g
  • saturates4g
  • carbs71g
  • sugars3g
  • fibre4g
  • protein23g
  • salt1.7g


  • 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…


  1. Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.

  2. 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.

  3. 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.

  4. 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.

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