Spaghetti with Spicy Breadcrumbs and Crispy Egg

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I read a post on Smitten Kitchen (my go-to cooking blog, for the 1 person out there who isn’t familiar) awhile back, and she basically stole all the words out of my mouth regarding the cooking of eggs.

She mentioned that for all of her life, up to this point, she’s avoided any sort of color or texture on her eggs. Honestly no one has ever spoken to my soul in that way. I haven’t ordered an omelet in years in fear that it will be browned on the outside…so I was totally intrigued when she started talking about CRISPY eggs. She was inspired by this guy’s method, which is incredible.

She followed up the crispy egg recipe with a recipe that incorporated the crispy egg into a cheesy and spicy spaghetti…say no more! Not only will I make this super easy dish again and again, but I’m 100% sold on the crispy egg. I promise you’ll love it too!

Boil a large pot of salted water and cook the spaghetti until al dente (mine took about 9 minutes). Drain the pasta, reserving about 1/4 cup of the cooking water. Return the pasta to the pot.

In the meantime, prepare the spicy breadcrumbs. Heat a medium sized skillet with 2 tablespoons olive oil. Add in the minced garlic and red pepper flakes. Let cook for 1 minute, then add in the breadcrumbs, salt, and lemon zest.

Cook until the breadcrumbs are just lightly brown, remove from heat and set aside.

Now, time for the eggs.

In a small pan, add in about 1/2 tablespoon of olive oil (per egg). Let the oil get pretty hot, to the point where it’s almost smoking, and add the egg. It’s going to hiss and bubble angrily, but do not be afraid!

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Cook the egg for 1-2 minutes, until the edges of the egg are fairly browned, and the whites are completely set.

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Remove from the heat (I used a fish spatula, as Deb suggested) and place onto a paper towel, making sure not to break the yolk.

Look at the crispy edges!

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In the pasta pot, add 1 tablespoon of olive oil to the pasta, along with the reserved cooking water. Toss the pasta to break it up, and then divide into two bowls or plates.

Sprinkle each bowl of pasta with half of the parmesan cheese, half the breadcrumbs, and a crispy egg. Sprinkle the tops with fresh chopped parsley, if you have it (I didn’t…so just envision beautiful green bits enhancing everything about this fine sight below)

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Break the yolk, and enjoy immediately.

(Disclaimer – I flipped one of the eggs because I couldn’t quite get the egg white cooked through, and I cannot stand a runny egg white, see gloriousness below)

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Adapted from: Smitten Kitchen

Makes: 2 entree portions

Prep: 5 minutes, Cook: 20 minutes, Total: 25 minutes

  • 4 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon kosher Salt
  • 1 teaspoon lemon zest
  • Red pepper flakes, to taste
  • 2 eggs
  • 6 oz spaghetti
  • 1/3 cup parmesan cheese, shredded
  • Fresh parsley, chopped, for serving

For the pasta: Boil a large pot of salted water and cook the spaghetti until al dente (mine took about 9 minutes). Drain the pasta, reserving about 1/4 cup of the cooking water. Return the pasta to the pot.

For the breadcrumbs: Heat a medium sized skillet with 2 tablespoons olive oil. Add in the minced garlic. Let cook for 1 minute, then add in the breadcrumbs, salt, lemon zest and red pepper flakes. Cook until the breadcrumbs are just lightly brown, remove from heat and set aside.

For the eggs: In a small pan, add in about 1/2 tablespoon of olive oil (per egg). Let the oil get pretty hot, to the point where it’s almost smoking, and add the egg. It’s going to hiss and bubble angrily, but do not be afraid! Cook the egg for 1-2 minutes, until the edges of the egg are fairly browned, and the whites are completely set. Remove from the heat (I used a fish spatula, as Deb suggested) and place onto a paper towel, making sure not to break the yolk.

To serve: In the pasta pot, add 1 tablespoon of olive oil to the pasta, along with the reserved cooking water. Toss the pasta to break it up, and then divide into two bowls or plates. Sprinkle each bowl of pasta with half of the parmesan cheese, half the breadcrumbs, and a crispy egg. Sprinkle the tops with fresh chopped parsley, if you have it.

Break the yolk, and enjoy immediately.


3 thoughts on “Spaghetti with Spicy Breadcrumbs and Crispy Egg

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