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Brunch-Worthy Spaghetti And Eggs

"You've never brunched like this before. A perfectly fried egg atop sparkling sweet peppers combined with our flavorful Marinara Pasta Sauce."

Ingredients :

• 1 (sixteen ounce) container Barilla® Thin Spaghetti
• 2 massive red sweet peppers
• 1 (24 ounce) jar Barilla® Marinara Sauce
• 4 cups baby arugula
• 2 tablespoons butter
• eight eggs
• Salt and pepper
• 3/4 cup freshly shaved Parmesan cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 54M

• Quarter candy peppers lengthwise, remove and discard stems, seeds and membranes, then area them, reduce facet down, on a foil-lined baking sheet, 4 to 5 inches from the broiler.
• Broil peppers eight to 10 minutes or until skins are blistered and darkish, then do away with from oven, bringing up the edges of foil to seal. Let peppers stand about 15 minutes, then open foil and peel peppers, discarding pores and skin.
• Chop peppers and stir into Marinara Pasta Sauce. Transfer Marinara Pasta Sauce combination to a further-huge skillet and convey to a low simmer.
• Bring 4 to six quarts of water to a rolling boil, including salt to flavor and the Thin Spaghetti, stirring lightly. Cook pasta according to package deal instructions; remove from heat and drain nicely.
• Add Thin Spaghetti to the skillet and toss with the Marinara Pasta Sauce combination, stirring within the arugula.
• In a nonstick extra-large skillet, warmness butter over medium-high heat till warm. Break eggs, one by one, into the pan; season with salt and pepper.
• Reduce warmness to low and allow cook dinner till whites are absolutely set and yolks begin to thicken however are not tough. Use a spatula to cautiously flip each egg, and cook dinner to favored doneness.
• Serve pasta at once, topped with fried eggs and Parmesan cheese.

Notes :

• Jarred roasted crimson peppers paintings in a pinch. But to certainly maximize the fresh ambitious flavors of this dish, use sparkling crimson sweet peppers and roast them yourself.

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