Spaghetti with fried eggs and roasted peppers from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 347) by Amanda Hesser

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Notes about this recipe

  • Lepa on November 20, 2022

    I might love the Bittman spaghetti with fried eggs recipe more. It's delicious and much less work than this recipe. My family, however, liked the flavors here and said it's just as good as the Bittman recipe so I may alternate between the two recipes.

  • Zosia on August 28, 2018

    Even with roasting fresh peppers, this is still a fairly quick dish to put together and one that family enjoyed. The only change I made was to serve a fried egg on top of each portion for everyone to mix in as they wished.

  • pistachiopeas on March 23, 2017

    A nice change of pace for us. Sped things up by using a jar of roasted red peppers.

  • mfto on September 16, 2016

    This was a delicious last minute dinner for 2, substituting two ingredients because I had to. No red peppers or jarred roasted red peppers. In a 9" baking dish I put a cup of leftover marinara sauce, a can of stewed tomatoes, and the other ingredients. I followed the rest of the recipe except substituted 3 min poached eggs for fried eggs. The timing in the recipe was perfect for us. When ready to serve, I substituted fresh basil for the parsley and added the poached eggs to the baking dish. The spaghetti was served in a separate bowl.

  • TrishaCP on June 22, 2013

    A delicious simple supper, which can be even easier if you use jarred roasted red peppers. I love meals like this, the sum is definitely greater than its relatively humble parts. I think this would work with most peppers, even just sauteed.

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