Pasta with Eggs and fried Breadcrumbs

Pasta with Eggs and Fried Breadcrumbs

It's all about the world of pasta at this weeks IHCC theme. I chose this recipe to use up some surplus eggs and a stale bun. The fried breadcrumbs are a variation of the pangrattato from about a year ago.

Pasta with Eggs and Fried Breadcrumbs

Adapted from Familienrezepte / Falling Cloudberries by Tessa Kiros

Serves 4

Ingredients:

4 eggs
4 Tbsp olive oil
300 g pasta
6 slices white toast, coarsely diced (used 1 stale bun)
1 clove garlic, minced
1 tsp capers, minced
1 bunch parsley
zest of 1/2 lemon

Method:

Boil the eggs for 4 minutes, rinse with cold water, peel and mash with a fork in a serving bowl. Add 2 Tbsp olive oil and a dash of salt. Cook the pasta until al dente. Meanwhile, heat the rest of the olive oil in a skillet, fry the breadcrumbs until golden brown, add the garlic and capers and fry until fragrant. Remove from the heat and stir in the parsley and lemon zest. Drain the pasta, reserving some of the cooking water, and toss with the egg mixture adding some of the water if necessary. Sprinkle with breadcrumbs and serve.