Spaghetti with Garlic Herb Breadcrumbs (Pangrattato)

• 2 Tablespoons Olive Oil, Divided
• 2 cloves Garlic, Peeled And Minced
• 12 whole Cherry Tomatoes, Halved
• 2 Tablespoons Chopped Parsley
• 1/4 cups Panko Breadcrumbs
• 1/2 pounds Dry Spaghetti, Cooked According To Package Directions
• 1/4 cups Grated Parmesan Cheese
• Salt And Pepper, to taste
• 2 whole Eggs

1. Add 1 tablespoon olive oil to a saute pan along with garlic.
2. Cook on low to medium heat for 1 minute, just until garlic begins to soften.
3. Add tomatoes and saute for an additional minute.
4. Add parsley and breadcrumbs and stir until breadcrumbs have soaked up the oil.
5. Continue sauteing, stirring frequently, for an additional couple of minutes until breadcrumbs get lightly brown.
6. Stir sauteed breadcrumb mixture into cooked spaghetti along with most of the Parmesan cheese.
7. Season with salt and pepper.
8. Add remaining tablespoon of olive oil to a small saute pan and heat.
9. Crack in eggs and continue cooking until yolks are slightly set but still runny.
10. Divide spaghetti equally into dishes and place a fried egg on top of each.
11. Sprinkle on remaining Parmesan cheese.

olive oil, garlic, cherry tomatoes, parsley, breadcrumbs, directions, parmesan cheese, salt, eggs

Taken from tastykitchen.com/recipes/main-courses/spaghetti-with-garlic-herb-breadcrumbs-pangrattato/ (may not work)