Ketchup Spaghetti For One

• 4 ounces spaghetti (I prefer thin, but regular is fine)
• Kosher salt, to taste
• 1 large organic egg
• Olive oil, for frying egg
• Freshly ground black pepper
• 2 tablespoons unsalted butter, divided
• 1/2 red onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons ketchup^
• 1 pinch sugar
• 1 tablespoon milk
• 1/4 cup Parmesan
• 1/4 cup fresh chopped parsley

1. Bring a medium pot of water to a boil, season with salt, and cook the spaghetti according to package instructions.
2. Meanwhile, fry egg in some olive oil, sunny-side up, until crispy at the edges. Season with salt and pepper and set aside.
3. When pasta is done, reserve 1/2 cup of the cooking water, drain, and set spaghetti aside for later.
4. In the now empty pot, prepare the sauce: Melt 1 tablespoon butter and saute onion and bell pepper for 2 to 3 minutes, until just starting to caramelize.
5. Add the remaining tablespoon butter, then stir in the ketchup and sugar. Saute for 2 to 3 minutes, until ketchup has cooked down a bit. Splash in milk, along with the cooked and drained spaghetti. Toss with the sauce and fry pasta for a minute or so, adding some of the reserved cooking water to thin out as needed.
6. Season with salt and pepper and stir in the Parmesan and parsley. Plate spaghetti, then top with the fried egg.
7. ^If you've got tomato paste lying around, then substitute 1 of the tablespoons ketchup with tomato paste for a deeper, richer tomato flavor.

thin, kosher salt, egg, olive oil, freshly ground black pepper, unsalted butter, red onion, red bell pepper, ketchup, sugar, milk, parmesan, fresh chopped parsley

Taken from food52.com/recipes/80902-ketchup-spaghetti-for-one (may not work)