Spaghetti with smoked anchovies, chilli breadcrumbs & fried egg

• spaghetti↗350g g
• extra virgin olive oil↗5 tbsp tbsp
• coarse white breadcrumbs↗50g g
• small garlic cloves↗2

  finely chopped

• chilli flakes↗½ tsp tsp
• flat-leaf parsley↗2 tbsp tbsp

  very finely chopped

• large eggs↗4
• smoked anchovies↗12

  in oil, drained and chopped

Step-by-step instructions

1. 1

   Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.

2. 2

   Meanwhile, heat 1½ tbsp of the oil in a frying pan. Fry the breadcrumbs over a medium heat along with the garlic and chilli flakes, stirring, until the breadcrumbs are golden and crunchy. Stir in the parsley, transfer to a bowl and set aside.

3. 3

   Wipe the pan clean, then heat another 1½ tbsp of the oil in the pan. Fry the eggs, spooning the hot oil over the eggs as they fry, until cooked to your liking.

4. 4

   Drain the pasta, reserving a little of the cooking water. Toss with most of the fried breadcrumbs, the remaining oil, a splash of the reserved cooking water and the anchovies. Divide the spaghetti between four bowls, top each with a fried egg and sprinkle over some freshly ground pepper and any remaining breadcrumbs.