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Pasta with Fried Eggs and Mushrooms

Serves 4

If this sounds a bit unusual, keep in mind that there are many Italian recipes that incorporate eggs with pasta. This particular recipe is based on one by David Rosengarten. He served a similar version as a brunch item. I decided it would also make a delicious and light dinner with just a few changes. The recipe is very quick and simple, but timing is important. The pasta has to be made just before the eggs and you want to finish the dish while everything is still hot, especially the eggs. The solution is that, if the pasta cooks to al dente before the eggs are ready, simply drain and set the colander over hot water until needed.


   Mushrooms    Eggs

For the mushrooms, heat a medium skillet over medium-high heat. Add the olive oil, then the mushrooms, red peppers and garlic. Season with the oregano, salt and pepper. Sauté until softened, about 7 minutes. Keep warm.

Cook the pasta according to package directions for al dente.

When the pasta is nearly done, start the eggs. Heat a large skillet over medium-high heat. Add the 3 tablespoons olive oil and butter. Add the garlic, then drop in the eggs one at a time. Season with salt, pepper and the remaining oregano. Cook until yolks are the desired doneness, spooning the hot oil over them as they cook if serving sunny-side up, or flipping for over light. Drain the pasta and toss with the mushrooms. Remove the eggs from the pan and pour that oil and garlic over the pasta. Add the Parmesan cheese and toss again. Place in a serving bowl or on individual plates and top with the eggs. Serve immediately.