Bucatini with eggs and peppers (2)
Instructions
Lightly saute the onion and garlic in oil, add the tomatoes and the peppers into strips and cook for 30 minutes.
Crack one egg at a time in a large bowl, cover with the sauce and when the eggs will be a bit curdled, pour over cooked al dente bucatini, chopped Basil and grated Parmesan cheese and mix.
Serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 500 g of tomatoes
- 2 sweet yellow peppers
- 4 eggs
- 1 onion
- 1 clove of garlic
- 2 tablespoons of olive oil
- Basil
- Grated parmesan cheese
- Salt
- Pepper