So it's gonna be 108 today and I don't feel like cooking! I've also committed to minimize our fast food intake dramatically! Add to that an abundance of fresh eggs thanks to my "girls" and this seemed like the perfect "go to" meal this summer, the family loves it! It comes from the Best Intenational Recipies cookbook from Cooks Illustrated ( Thanks, Sarah for this great cookbook)


Salerno-Style Spaghetti with Fried Eggs and Bread Crumbs! Serves 4
ingredients: 1 cup of bread crumbs (make them or buy them what ever you want)
10 tbs extra virgin olive oil ( it's good fat- right?!)
4 medium garilc cloves minced, grated or pressed ( it's too hot for kissing anyway)
1/4-1/2 tsp red pepper flakes (we are already sweating right?)
1 lb of spaghetti (I use whole wheat, use what you like)
1/2 cup of grated parmesan + extra for serving (please do not use cheese in a can!)
1/4 cup minced fresh parsley leaves (if you have it, I never do...)
4 large eggs (or eight if you are really hungry)


The only things that require much effort here are the bread crumbs and spicy garlic oil....I finally have made biggish batches of both to have at the ready, and actually find I use them in lots of other dishes too! Make these two ahead of time or just start them while you boil water for the pasta.


Bread crumbs-I use Panko, use what you have-

toss a cup of bread crumbs
with 2 tbs of olive oil ( or melted butter),
season with salt and pepper to taste ( I throw in a couple of tsp of Herbes de Provence, or you could use Italian seasoning-what ever floats your boat!)

Stir over medium heat in a heavy bottomed skillet until lightly browned. remove from pan and set aside.

Spicy garlic oil-

in the same skillet cook
3 tbs of olive oil
garlic
red pepper flakes
and 1/4 tsp salt,
over low heat stirring constantly until the garlic foams, is sticky and straw colored.
transfer to a small bowl (or make a triple batch and store it in a recycled jam jar)

Cook spaghetti according to package directions, or however you like it- reserve one cup of the cooking water!

Heat your skillet to low about 5 min before the pasta is done...

in the pasta pot combine the drained pasta,
1/2 cup of the reserved cooking water
the garlic mixture,
1/2 cup of grated parmesan
and 1/4 cup minced parsely ( if you have it- I never do)
cover and keep warm

Now you are gonna need to fry some eggs very nicely and all at the same time.
Use the same skillet you used earlier if you are doing this all at once.

to the hot skillet add two tbs of oil
add 4 eggs to the skillet
season with salt and pepper
then cover and cook until the whites are set but the yolks are still runny 2-3 min.
uncover the eggs and remove from heat

plate it up! (I use bowls actually)

loosen the pasta with more reserved water if neccesary
divide into 4 servings
sprinkle each with 2 tbs of the bread crumbs
carefully slide one fried egg on top in each bowl
and serve immediately topped with more crumbs and parmesan if desired!

MANGIA!!!