This week’s Meatless Monday entry was scheduled to be an frittata. Of course, that was before The Sister sent me this link with a note about how this would make for an awesome Meatless Monday entry.

Truth be told, the frittata did not really excitement all that much. And, The Wife may tell you that we are eating far too many eggs around these parts and should really dial back our intake. So, I tried to figure out a way to sneak eggs into dinner without them being the center of the meal.

The Sister is a big fan of the Smitten Kitchen, as are many people I know. I admire (translate: jealous of) the author’s success and ability to build an audience and brand. SK is not among my regular visits, though I cannot tell you that there is a specific reason for that. It’s not the food blog at the front of my mind when I’m seeking a recipe or inspiration, and I don’t have a particularly good answer as to why.

All of that said, this turned out to be pretty damn good. Eggs and pasta typically mean carbonara, but here you end up with an over medium to over hard egg over pasta with some salty, briny goodness courtesy of the capers.

WHAT WORKED: Capers are not our favorite ingredient here, but they really make the dish.

WHAT DIDN’T: Not that it was wrong, but the splattering oil was a bitch to cleanup.

EASE OF PREPARATION: Medium to hard. There are a lot of simultaneous actions here and the fried eggs are not your ordinary preparation.

BEST FOR: A mid-week dinner, a Lenten alternative, or a mean when celebrating our padron.

SERVE WITH: A dry white or lager.

Spaghetti Pangrattato with Crispy Eggs

Adapted from the Smitten Kitchen

6 tbsp. olive oil, divided

1 garlic clove, minced

1/2 cup panko

Kosher salt and red pepper flakes, to taste

2 tsp. herbes de provence

3 eggs

Freshly ground black pepper

1 lb. spaghetti

3 tsp. nonpareil or other small capers, drained and rinsed

Handful flat-leaf parsley, chopped

Pecorino-Romano cheese, for serving

Pour 2 tbsp. of olive oil into a large skillet over medium heat. When the oil shimmers, stir in the garlic and cook for about a minute. Add the breadcrumbs, a three-fingered pinch of salt, a two-fingered pinch of red pepper flakes (or to taste), and the herbes de provence. Cook, stirring occasionally, until the bread crumbs have evenly toasted. This should take about five minutes. Pour into a small bowl and set aside.

Bring a large pot of water to boil for the pasta. Liberally salt and cook the pasta 2 minutes less than the package’s directions for al dente. Drain, reserving 1 cup of cooking water.

While the pasta is cooking, wipe out the skillet you used for the breadcrumbs with a paper towel and place over burner set to high. Add 4 tbsp. of olive oil and bring to a shimmer. Crack the eggs and carefully empty them into a small bowl, taking care not to break the yolk. When the oil is hot, pour the eggs in and step back. The eggs will take on an angry tone, hissing, popping, and splattering oil everywhere. Season with salt and pepper, to taste. Cook the eggs 2 to 3 minutes, or until they are browned on the bottom and around the edges. Carefully move the eggs to a paper towel-lined plate.

Add the drained pasta to your skillet with the remainder of the olive oil, if necessary, and 1/4 to 1/2 cup of pasta water. Add the capers and parsley, tossing to distribute them, and cook 2 minutes. Transfer the pasta to a serving bowl and toss with the breadcrumbs. Divide the eggs evenly (I broke a yolk while cooking, so The Wife and I each got half of the broken egg) on a plate. Distribute the pasta, top with an egg and immediately break the yolks. Serve with grated cheese and eat immediately.