Brunch-Worthy Spaghetti and Eggs

Chop peppers and stir into Marinara Pasta Sauce.

Transfer Marinara Pasta Sauce mixture to an extra-large skillet and bring to a low simmer.

Bring 4 to 5 litres of water to a rolling boil, adding salt to taste and the Spaghetti, stirring gently.

Cook pasta according to package directions; remove from heat and drain well.

Add Spaghetti to the skillet and toss with the Marinara Pasta Sauce mixture, stirring in the arugula.

In a nonstick extra-large skillet, heat butter over medium-high heat until hot.

Break eggs, one at a time, into the pan; season with salt and pepper.

Reduce heat to low and let cook until whites are completely set and yolks begin to thicken but are not hard.

Use a spatula to carefully flip each egg, and cook to desired doneness.

Serve pasta immediately, topped with fried eggs and Parmesan.

Customize it: Jarred roasted red peppers work in a pinch. But to really maximize the fresh bold flavors of this dish, use fresh red sweet peppers and roast them yourself.