Bucatini with Eggs and Peppers

Peel the tomatoes

To do this easily, plunge them for half a minute in boiling water and then immediately into cold water

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

Wash the peppers, cut them lengthwise, then discard the seeds and the white inner membranes and cut them into strips

Trim the onion, slice it thinly and put it in a pan with the oil and the whole clove of garlic

Let it soften over moderate heat and when it begins to take color add the tomatoes and raise the heat

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

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

Cook the pasta and one minute before draining it, break one egg at a time into a small dish and slip them onto the pepper sauce, spacing them apart and keeping the heat very low

When the eggs are slightly set but not completely cooked and the yolk is 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

Quickly toss the pasta with two forks and serve it hot sprinkled with grated Parmigiano

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