Crisp-Fried Pasta With Egg, Goat Cheese and Tomatoes | Oregonian Recipes

Name: Crisp-Fried Pasta With Egg, Goat Cheese and Tomatoes | Oregonian Recipes
Ingredients: 3 tablespoons olive oil (divided); 3 to 4 cups leftover pasta; Coarse salt; freshly ground black pepper; 1 large, ripe tomato, cored and coarsely chopped (about 1 cup); 1 to 2 teaspoons chopped fresh herbs (oregano, marjoram, savory, thyme, parsley; divided); 2 eggs; 2 to 3 ounces goat cheese

recipes.oregonlive.com

Feel free to improvise here and use the recipe more as a framework than a guideline. I think it's best to cook the egg until just set so that the runny yolk ...

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Ingredients

3 tablespoons olive oil (divided)
3 to 4 cups leftover pasta
Coarse salt
freshly ground black pepper
1 large, ripe tomato, cored and coarsely chopped (about 1 cup)
1 to 2 teaspoons chopped fresh herbs (oregano, marjoram, savory, thyme, parsley; divided)
2 eggs
2 to 3 ounces goat cheese