Sandy'S Sunny Side Sardine Spaghetti

1. 1

   Preheat oven to 400--the numbers on my oven's dial have smudged off, so this does not need to be exact.

2. 2

   Cook pasta in salted water for about half the suggested time on the box--about 4 minutes. While it's boiling, begin on the sauce.

3. 3

   In a saucepan, saute garlic and shallots in olive oil lightly brown. Pour in about a cup and a half of tomato sauce--either homemade or your favorite store-bought jar. Mix in a tin of sardines in tomato sauce, leaving some large chunks in the sauce. Once heated through, turn off heat.

4. 4

   In an oven-safe casserole dish, mix the drained pasta with the sardine tomato sauce and crushed pepper.

5. 5

   Crack two eggs on the layer of pasta and place on the top rack of the oven for about 10 minutes, until the whites are set.

6. 6

   Once this is sitting on a trivet on your kitchen table, use a fairly sharp knife to split the dish in half, ensuring both parties have a full egg on their serving. Gently scoop each serving into a bowl without disrupting the yolks' balance. Serve with more red pepper, black pepper, parmesan, and/or crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.