Spaghetti with Herbs, Chilies, and Eggs

serves 4

12 ounces spaghetti (3/4 box)

4 tablespoons olive oil

2 garlic cloves, sliced

1 red chili pepper, sliced

12/ cup chopped fresh herbs

4 large eggs

1/4 cup shaved Parmesan

Cook the spaghetti according to the package directions; drain and return it to the pot.

In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and red chili pepper, until the garlic begins to sizzle, 2 to 3 minutes.  Add to the pasta in the pot, along with the herbs, and toss to combine.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.  Add the eggs and cook until the whites are set, 2 to 3 minutes.  Serve the eggs on the spaghetti.  Top with the Parmesan.

Taylor's Notes:

As I've said before, the beauty of cooking is that, from time to time, you can wing it.  Especially when you don't happen to have all of the ingredients on hand and you're too lazy hungry to go to the store. So, my version of this recipe included spaghetti, olive oil, garlic cloves, chili pepper flakes, eggs, and Parmesan.  Hey, look at that - practically only missing the herbs!

Enjoy!