Fried Egg, Red Pepper, Garlic, and Herb Topping for Pasta
| Yield: | 4 Servings |
| Categories: | Pasta, Eggs |
| 3 | tb | Extra-virgin olive oil |
| 2 | tb | Unsalted butter |
| 2 | lg | Garlic cloves; thinly sliced |
| 4 | lg | Eggs; (preferably from free-range chicken) |
| Coarse salt to taste | ||
| Crushed hot red pepper flakes to taste | ||
| 1/2 | c | Freshly grated Parmigiano-Reggiano plus additional as an accompaniment |
| 1/4 | c | Minced fresh parsley |
| 1 | tb | Minced fresh oregano or sage |
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