To boil eggs, they must always be cooked in boiling water. The egg must be left at room temperature for two hours before it is placed in the water. The cooking time varies from 8 to 10 minutes to keep the yolk yellow. If the yolk is green, it means that the egg has been overcooked.
Cook the eggs in boiling water for 6 minutes, then leave to cool well in cold water and remove the shells. In a pan with oil, brown the diced peppers, onions, pieces of pioppini mushrooms and leave to cook for a few minutes. Season with salt and pepper and then add the yellow tomatoes, having previously removed the skins, and the dry tomatoes cut into julienne strips. Season with salt and pepper and flavour with grated lemon peel. Cook the pasta until it is “al dente” and once drained, sauté in the pan with the sauce. Ensure the pasta is blended well with the sauce. Remove from the flame and add the cold eggs cut into quarters. The dish can also be served cold.