Bucatini with eggs and peppers

Peel the tomatoes.

To do this easily, time for half a minute in boiling water and then cold water.

After they are peeled, divide them into two, take away the seeds and cut into pieces.

Wash the peppers, divide them lengthwise and discard the seeds and white interior strands and cut them into strips.

Peel the onion, thinly affettatela and put it in a pan with oil and whole garlic clove.

Allow it to dry to moderate fire and, when it starts to pick up color, join the tomatoes and turn up the flame.

Season with salt and pepper, and after a few minutes add the peppers.

With and continue cooking for about half an hour until the peppers are tender and almost dry.

Put to cook pasta and, a minute before you drain it, break an egg at a time in a saucer and slip it over the sauce of peppers, spacing them from each other and keeping the flame to a minimum.

When the eggs will be a bit curdled, but not fully cooked and the yolk still soft, spolveratele of salt and pepper, turn off the heat and pour over bucatini just drained and some chopped Basil leaf.

Stir dough quickly with two forks and serve hot dusting of grated Parmesan.

The heat of the pasta and the sauce of Peppers are enough to complete the cooking of eggs which must however remain soft to give the dish its characteristic creaminess.