The Eggs alla Carrettiera are a poor and rustic dish from Neapolitan cuisine, created with a few long-lasting ingredients: oil, garlic, chili, eggs, breadcrumbs.
Old grated bread was often used.
Cheese was once rare and was only added on special occasions or if available; however, today,
in modern versions a bit of grated pecorino or caciocavallo is found on top.
Another Neapolitan recipe with eggs:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 2 cloves garlic
- 30 tablespoons pecorino
- 50 tablespoons breadcrumbs
- to taste parsley
- to taste chili
- to taste extra virgin olive oil
Steps
Toast the bread or breadcrumbs in a non-stick pan over high heat, stirring constantly. It should become golden without browning.
Immediately transfer the toasted breadcrumbs to a bowl and dress them with a drizzle of extra virgin olive oil, chopped garlic and parsley, and chili to taste. Once the bread has cooled, add the grated pecorino cheese.
Break four eggs into a pan with a drizzle of oil (be careful not to break the yolk). When nearly cooked, sprinkle them with the seasoned breadcrumbs.
Cover with a lid and continue cooking for about a minute.Salt and serve with slices of bread!
For a gluten-free version, you can use gluten-free breadcrumbs.
