Egg Bucatini and Peppers

Preparation

1. STEP 1 OF 12

   Peel the tomatoes

2. STEP 2 OF 12

   To do this easily, dip them for half a minute in boiling water and immediately after in cold water

3. STEP 3 OF 12

   After peeling them, cut them in half, remove the seeds, and chop them into pieces

4. STEP 4 OF 12

   Wash the peppers, cut them lengthwise, then discard the seeds and white filaments inside, and slice them into strips

5. STEP 5 OF 12

   Clean the onion, slice it thinly, and place it in a pan with the oil and the whole garlic clove

6. STEP 6 OF 12

   Let it soften over moderate heat, and when it starts to color, add the tomatoes and increase the heat

7. STEP 7 OF 12

   Season with salt and pepper, and after a few minutes, add the peppers as well

8. STEP 8 OF 12

   Cover and continue cooking for about half an hour until the peppers are tender and the preparation is almost dry

9. STEP 9 OF 12

   Cook the pasta, and a minute before draining it, break one egg at a time into a small dish and slide them over the pepper sauce, spacing them apart and keeping the heat to a minimum

10. STEP 10 OF 12

    When the eggs are slightly set but not fully cooked, with the yolk still soft, sprinkle them with salt and pepper, turn off the heat, and pour the just-drained bucatini over them along with some torn basil leaves

11. STEP 11 OF 12

    Quickly mix the pasta with two forks and serve it very hot, sprinkled with grated Parmesan cheese

12. STEP 12 OF 12

    The heat from the pasta and the pepper sauce is enough to complete the cooking of the eggs, which should remain soft to give the dish its characteristic creaminess

Suggestions

• Pan

• Wooden Spoon

• Knife

General Information

Analysis

Macronutrients (100 gr)