This was SOOOO good.  As we’re getting our local eggs delivered each week, we tend to have a few extra around.  I was looking for a good way to eat eggs without baking something or just making an egg dish.  I stumbled across this recipe in The Greens Cookbook.  I love me my Deborah Madison!  The thing about this recipe is that it’s vegetarian, but with the smoked cheese and the crunchy breadcrumbs, you’d swear there’s bacon in it.  And I love bacon.  Truly.  I can’t praise it enough.  It. is. so. tasty.

Spaghetti Tossed with Eggs, Smoked Cheese, and Fried Bread Crumbs

While bringing a pot of water to a boil for spaghetti, heat 4 tbsp extra virgin olive oil in a pan. Dice up one yellow onion and cook over medium heat with 1 tsp red chili flakes, stirring frequently and seasoning with salt until onion is browned. Take off heat and add 4 cloves minced garlic.

Put this into a large bowl with 20 sliced green olives and 3 tbsp finely chopped parsley. Beat 2 eggs in another bowl and add to eggs 5 tbsp grated Parmesan cheese. In a frying pan melt 4 tbsp butter and fry 3/4 cup bread crumbs until browned. Grate 5 tbsp smoked cheddar (I used smoked gouda. . .yum).

Cook 12 oz.spaghetti al dente in salted water pour into a colander and drain. Then put in bowl with olives and onion mixture. Pour in the egg and parmesan mixture and toss thoroughly to cook the eggs.  If the eggs don’t cook as much as you’d like, you can pour the whole thing back into a pan and warm it gently until they are done.  Then add the smoked cheese and browned bread crumds and toss again. Add plenty of black pepper to taste.
Serve warm immediately with crusty bread, serves four. Enjoy!