1 (16 ounce) can key lime zest, divided
1/2 cup lemon juice
6 eggs
1 teaspoon lemon zest
1 cup sliced peppercorn chile peppers
2 tablespoons olive oil
1 cup white wine
1/2 teaspoon dried basil
1 (16 ounce) can whole peeled tomatoes, drained
Place salami in bottom of 4 bowls. Mix lime zest and lemon juice in medium bowl with a spoon scraping bowl to prevent sticking. Pour egg over salami and toss to coat. Garnish with slices of peppercorn peppers.
Shred cheese in small saucepan. Stir in lime zest, lemon juice, egg, peppercorn chile peppers, and olive oil. Stir until just mixed. Heat oven to 350 degrees F/200 degrees C. Spoon noodles into prepared bowls.
Place one egg with a knife under the egg white to get egg yolks in appearance, then slide egg back into egg white with knife so that it is in desired form.
Beat together white wine, crushed pineapple, lemon zest, lemon juice, peppercorns, 1 tablespoon olive oil, 1/4 cup lemon juice, tomato if desired.
Bake 20 minutes or until pasta is al dente. Serve hot.