Carrettiera Eggs

By GialloZafferano · 15 min

Ingredients

Instructions

1. Finely chop the garlic clove and add it to the breadcrumbs in a bowl.
2. Add the salt and black pepper, then mix.
3. Chop the parsley leaves. Heat a drizzle of olive oil in a pan with the parsley stems for 1-2 minutes, then remove the stems.
4. Add the breadcrumbs to the oiled pan and stir with a wooden spoon. Cook a few minutes until well toasted and slightly charred, then transfer to a bowl.
5. Add the Pecorino Romano, the chopped parsley and mix. Set the breading aside.
6. Heat some oil in a pan. Break the eggs into a bowl, then pour them into the pan.
7. Immediately spread the breading evenly over the eggs and cook 2-3 minutes over medium heat. Serve with bread if you like.

Summarized from GialloZafferano's video. Watch it for the details.

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