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“The Chopped Cookbook (2014)”

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil.
  2. Preheat broiler to high with a rack set 6 inches from the source.
  3. Add the pasta to the water and cook according to package directions.
  4. Drain and return to pot.
  5. Toss the pasta with the capers, raisins, red pepper flakes and 3 tablespoons of butter until pasta is well coated.
  6. Beat eggs with oil, salt and pepper in a medium bowl.
  7. Heat the remaining tablespoon of butter in a large ovenproof nonstick skillet over medium heat.
  8. Add eggs and cook, without stirring until set on the bottom.
  9. Lift some of the set eggs with a spatula, letting the uncooked egg flow down to the bottom of the skillet.
  10. Repeat until eggs are mostly set but still runny.
  11. Nestle the pasta evenly into the egg and top with cheese.
  12. Put skillet until broiler and broil until cheese is melted and eggs are set.
  13. Cut into wedges and serve.

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