Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.

Meanwhile, heat 1 1/2 tbsp of the oil in a frying pan. Fry the breadcrumbs over a medium heat along with the garlic and chilli flakes, stirring, until the breadcrumbs are golden and crunchy. Stir in the parsley, transfer to a bowl and set aside.

Wipe the pan clean, then heat another 1 1/2 tbsp of the oil in the pan. Fry the eggs, spooning the hot oil over the eggs as they fry, until cooked to your liking.

Drain the pasta, reserving a little of the cooking water. Toss with most of the fried breadcrumbs, the remaining oil, a splash of the reserved cooking water and the anchovies. Divide the spaghetti between four bowls, top each with a fried egg and sprinkle over some freshly ground pepper and any remaining breadcrumbs.