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1
Roast peppers under a broiler or on a gas burner with flame on low.
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2
Turn them regularly so that they char all over.
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3
When they are fully blistered, place them in a paper or plastic bag.
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4
Let cool, then peel the peppers.
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5
When you cut them open, catch any pepper liquid in a small bowl.
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6
Trim off stem end, scrape out seeds and cut out ribs.
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7
Then slice lengthwise into 1/4-inch-wide strips.
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8
In a small baking dish, combine peppers, capers, garlic and parsley.
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9
Season with salt and pepper.
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10
Sprinkle bread crumbs on top.
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11
Set aside.
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12
Preheat oven to 350 degrees.
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13
Bring a large pot of salted water to a boil.
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14
Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes.
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15
Add pasta to boiling water, and cook until al dente.
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16
After a few minutes, scoop out a cup of water, and set aside.
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17
Meanwhile, in a medium saute pan over medium heat, place 3 tablespoons olive oil.
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18
When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny.
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19
Remove from burner.
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20
Drain pasta, and pour it into a large, warm serving bowl.
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21
Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil.
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22
As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat.
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23
Add a little reserved pasta water if it gets too thick.
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24
Season to taste with salt and pepper, and serve, passing cheese on the side.
