If you follow me on Instagram then you probably saw that I attended a PR event the other night for the National Peanut Board. It was fun and I met some cool peanut farmers and drank a peanut cocktail (yes, I do plan to recreate that, as a matter of fact) and stuffed my face with the best chocolate and peanut butter cups ever! And then I got home at nearly 8:00 pm and there was nothing for dinner...again.
The heavenly smell of garlic gently sauteing with tomatoes and olive oil, the sizzle when I added breadcrumbs and they soaked in all the flavor and the crackle from the frying pan where I quickly fried an egg in oil. I couldn't wait to eat it and it was every bit as good as it smelled. Yup, it's happening again tonight for sure. Enjoy!
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ingredients (2 Servings)
- 1/2 lb. Dry spaghetti, cooked according to package directions
- 2 Tablespoons olive oil, divided
- 2 Cloves garlic, peeled and minced
- 1 Dozen cherry tomatoes, halved
- 2 Tablespoons chopped parsley
- 1/4 Cup panko breadcrumbs
- 1/4 Cup grated Parmesan
- Salt and pepper to taste
- 2 Eggs
Add one tablespoon of the olive oil to a saute pan along with the garlic. Cook on low to medium heat for a minute just until the garlic begins to soften. Add the tomatoes and saute for an additional minute. Add the parsley and breadcrumbs and stir until the breadcrumbs have soaked up the oil. Continue sauteing, stirring frequently, for an additional couple of minutes until the breadcrumbs get lightly brown.
Stir the sauteed breadcrumb mixture into the cooked spaghetti along with most of the Parmesan cheese. Season with salt and pepper.
Add the remaining tablespoon of olive oil to a small saute pan and heat. Crack in the eggs and continue cooking until the yolks are slightly set but still runny.
Divide the spaghetti equally into two dishes and place a fried egg on top of each. Sprinkle on the remaining Parmesan cheese.
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