Pasta with Bacon, Jalapenos, Sweet and Spicy Pickled Onions and a Fried Egg

For the sweet and spicy red onions:

In a small pot, bring the vinegar and sugar to a simmer.

Meanwhile, thinly slice the red onion. Place the onion and jalapeno in a bowl and pour the sugar/vinegar mixture over the top.

Stirring occasionally, let the onions and peppers marinate in the mixture for at least 1 hour. Store the onions in the liquid in the refrigerator.

For the pasta:

Bring a large boil of salted water to a boil. Cook the vermicelli to al dente according to package directions.

While the pasta is cooking, fry the bacon until crispy and set aside. To the hot bacon fat, add the jalapeno slices and fry lightly until golden and aromatic, about 2 minutes. Set aside with the bacon.

After the pasta is drained, toss with the olive oil and garlic. Season with salt and pepper.

Add the oil to a clean pan, and when it is hot, add the eggs to the pan. Cook them on low so they don’t burn. You want to cook them so the white sets, but the yolk is still runny.

While the egg is cooking, divide the pasta between 2 plates. Divide the pickled red onions and fried jalapenos over the pasta. Then crumble the bacon over the pasta.

Top each pasta dish with the hot fried egg and a little black pepper. Crack open the yolk and let it run into the pasta.

Enjoy!