Carrettiera Eggs



Carrettiera Eggs

Inspired by the famous pasta alla carrettiera, a very popular first course in Southern Italy, carrettiera eggs encapsulate the same flavor and are an excellent alternative for cooking eggs. The recipes with eggs that we have proposed are numerous, but if you want to prepare some special fried eggs ready in just a few minutes, this is the recipe for you! The difference lies in the added breading during cooking, made with breadcrumbs, garlic, Pecorino cheese, and parsley, toasted in the pan to release all the flavors! This recipe is perfect to serve as a second course... we are sure it will become your go-to dinner saver; and don't forget to serve them with bread, fresh or toasted, ideal for savoring their creamy yolk!

Here are other delicious egg recipes to try:

Eggs 4
Breadcrumbs 1 tbsp (15 g)
Pecorino Romano PDO cheese 0.5 oz (15 g)
Garlic 1 clove - small
Parsley to taste
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste

How to prepare Carrettiera Eggs

To prepare carrettiera eggs, first finely chop the garlic 1 and add it to the breadcrumbs in a bowl. Add salt 3.

Also add pepper and mix 4. Take the parsley, chop the leaves, and let the stems flavor a pan with a drizzle of oil 5. Then remove the parsley stems after 1-2 minutes 6.

Add the breadcrumbs 7 and stir with a wooden spoon 8. Cook for a few minutes until it is well toasted and slightly charred. Then transfer it to a bowl 9.

Then add the Pecorino cheese 10, chopped parsley 11, mix 12 and set aside your breading.

In a pan, heat some oil and then break the eggs into a bowl before pouring them into the pan 14. Immediately add the breading, distributing it evenly over the eggs 14 and cook for 2-3 minutes over medium heat 15. Serve with bread as desired.

How to store

We recommend serving the carrettiera eggs immediately.


If you prefer, you can use only half a clove of garlic or omit it for a milder flavor.

Break the eggs into a bowl before pouring them into the pan so that all 4 cook simultaneously, and you won't risk breaking the yolks.

You can use Parmigiano Reggiano instead of Pecorino and use the herbs of your choice.

For the translation of some texts, artificial intelligence tools may have been used.