A “Sauce” of Roasted peppers, Fried eggs, and Bread crumbs

Name: A “Sauce” of Roasted peppers, Fried eggs, and Bread crumbs
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 cup coarse dry bread crumbs (I like Japanese-style panko); 1 cup coarse dry bread crumbs (I like Japanese-style panko); 3 tablespoons butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pound dried pasta (shape of your choice, such as bow-ties or radiatore); 4 large eggs; 1 tablespoon finely chopped garlic, either fresh or poached; ½ cup freshly grated Parmesan or Pecorino cheese, plus extra for serving; ½ cup freshly grated Parmesan or Pecorino cheese, plus extra for serving; ¼ cup finely chopped fresh parsley leaves; ¼ cup finely chopped fresh parsley leaves; 2 large red bell peppers; 2 tablespoons capers, drained and rinsed; 6 tablespoons extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

The sauce here happens as the ingredients are mixed. The toasted bread crumb topping is often used in Italy to dress up simple pasta dishes. These are also delicious sprinkled on simply cooked vegetables and fish.

Ingredients

3 tablespoons butter
1 cup coarse dry bread crumbs (I like Japanese-style panko)
1

Europe
Italy
Mediterranean
Vegetarian
Pasta

Method

Melt the butter in a large skillet over medium heat. As soon as the foam begins to disappear, stir in the bread crumbs. Lower the heat slightly and cook, stirring constantly, until the bread crumbs begin to brown. Add the garlic and sauté for a minute more or until the crumbs are golden brown. Remove from the heat, cool, and stir in the Parmesan and parsley. Set aside. (The crumbs can be made a