Chef John Folse's St. Joseph's Egg Spaghetti with Mudica

Because St. Joseph's day falls in the season of Lent, the feast includes meals without meat. This recipe uses traditional Italian spaghetti with eggs as the protein. It is topped with Mudica, a mixture of Italian seasonings and bread crumbs which represents the sawdust of St. Joseph - a carpenter and the foster father of Jesus.

Prep Time:  1 Hour
Yields:  6-8 Servings

12 whole hard-boiled eggs, peeled
4 (35-ounce) cans Italian plum tomatoes with juice
1 cup seasoned Italian bread crumbs
2 tbsps sugar
1/2 cup extra virgin olive oil
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
1/4 cup chopped basil
1 tbsp dried thyme
1 tbsp dried oregano
salt and black pepper to taste
granulated garlic to taste
cooked spaghetti


Preheat oven to 350 degrees F. To make Mudica, in a small bowl, combine bread crumbs and sugar and mix well. Spread bread crumb mixture evenly over a baking sheet lined with parchment paper. Toast in oven for 5-10 minutes or until lightly browned. Remove from oven and set aside to cool. Drain tomatoes through a sieve and retain juice.  Chop tomatoes into 1/4-inch pieces, return to juice and set aside.  In a 3-gallon saucepot, heat oil over medium-high heat.  Add onions, celery, bell peppers and minced garlic.  Saute 3-5 minutes or until vegetables are wilted.  Stir in tomatoes with juice and chopped basil.  Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally.  Gently drop whole peeled eggs into sauce and return to a simmer. Simmer 5 minutes then season to taste using thyme, oregano, salt, pepper and granulated garlic.  Place cooked spaghetti in a large serving bowl, top with sauce and toss well to coat.  Pour spaghetti in center of a large serving platter, and arrange eggs on top of pasta. Top with Mudica and serve warm.