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

Spaghetti with smoked anchovies, chilli breadcrumbs & fried egg

  • Rating: 5 out of 5.5 ratings
    Rate
    loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving
NutrientUnit
kcal581
fat22g
saturates4g
carbs71g
sugars3g
fibre4g
protein23g
salt1.7g
Advertisement

Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2020

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.5 ratings

Sponsored content