Instructions: 1. Roast peppers under broiler or on gas burner with flame on low. Turn them regularly so they char all over. When fully blistered, place them in paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4 inch-wide strips.

2. Combine peppers, capers, garlic and parsley in small baking dish. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.

3. Heat oven to 350 degrees. Heat large pot of salted water to a boil. Just before water boils, sprinkle 2 tablespoons olive oil over red peppers; heat in oven 10 minutes. Add pasta to boiling water; cook until al dente. After a few minutes, scoop out a cup of water and set aside.

4. Meanwhile, add 3 tablespoons olive oil in medium skillet over medium heat until hot. Crack in eggs; fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.

5. Drain pasta; pour into large, warm serving bowl. Using 2 forks, toss in baked peppers and fried eggs, adding some of the egg-cooking olive oil. Break whites into pieces while tossing. Add a little reserved pasta water if it gets too thick. Season to taste with salt and pepper. Serve; pass cheese on the side.

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