Spaghetti with eggs, anchovies, capers and olives

A filling and delicious pasta dish like this one is a great idea to prepare during the week without losing too much time in the kitchen!

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):

1 packet of spaghetti

8 tbsp of olive oil

4 tinned anchovy fillets, drained and finely chopped

2 cloves of garlic, mashed

150 gr. of very fine breadcrumbs

8 eggs, beaten

salt

black pepper

2 tbsp of finely chopped flat-leaf parsley

1 lemon, the zest

1 cup of capers and black olives, finely chopped (well drained)

Plenty of Greek Kefalotyri cheese, grated (or Greek smoked Metsovone or Parmesan)

Method:

In a spacious and deep pan, warm half of the olive oil on medium heat and sauté the garlic and the anchovies, stirring with a wooden spatula.

Add in the pan the breadcrumbs and spread it equally by pressing with a fork and cook until it is lightly golden.

Add the beaten eggs, a small pinch of salt and plenty of pepper and stir with the spatula quickly, breaking the mixture at the same time with the spatula until you have a kind of scrambled eggs. In the end add the parsley and the lemon zest and stir.

Boil the pasta in plenty of salted water according to the package instructions and then drain in a colander, keeping aside some of the water/

Empty the spaghetti into the hot sauce, stir thoroughly and if it is needed add a bit of the water you kept aside.

Serve immediately garnishing on top with the chopped olives and the capers and sprinkle with the grated cheese.