This southern Italian dish is quick to make but will keep you on your toes as you juggle pasta, sauce, breadcrumbs and eggs to bring about this perfect union of rich and spicy flavours.
4 tbsp extra virgin olive oil
4 tbsp white breadcrumbs
1 small red onion, finely sliced
4 cloves garlic, finely sliced
1/2 tsp red chilli flakes
30g parmesan cheese, grated
Bring a large saucepan of salted water to the boil and cook your pasta according to the instructions.
Meanwhile, heat 1 tbsp of the oil over a medium heat in a non-stick frying pan. Add the breadcrumbs and stir until lightly browned which will take around 30 seconds. Remove the breadcrumbs and set them aside on a plate for later.
In a different frying pan, pour in the remaining oil and gently fry the onions over a low heat until they are translucent and sticky. Add the garlic and chilli flakes and fry for another couple of minutes until the garlic starts to brown.
Reserve a small cup of the pasta water, drain the pasta and add it to the onion, garlic and chilli mixture. Stir well to combine and then loosen everything with a few splashes of pasta water. Keep warm while you cook the eggs.
Fry two eggs in the pan you used for the breadcrumbs until the whites are set but the yolk is still runny.
For final assembly, stir the breadcrumbs and parmesan into the pasta, serve into bowls and top with a fried egg. Perfecto!
I love using panko breadcrumbs in this dish for maximum crunch!