Spaghetti with fried eggs and roasted peppers from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 339) by Amanda Hesser

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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