SPAGHETTI WITH FRIED EGGS
Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).
Provided by Mark Bittman
Categories breakfast, easy, quick, weeknight, pastas, main course
Time 20m
Yield 2 or 3 servings
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
- Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
- Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 34 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 381 milligrams, Sugar 2 grams, TransFat 0 grams
EGGS AND SPAGHETTI
This is a quick and easy dinner recipe for one. It doesn't sound too appetizing but actually, it's very good.
Provided by pkelley
Categories Side Dish
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
- Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 94.2 g, Cholesterol 433.1 mg, Fat 35.4 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 18.3 g, Sodium 315.6 mg, Sugar 5.6 g
SPAGHETTI WITH EGGS AND BACON
Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.
Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
SPAGHETTI AND FRIED EGGS
Absolutely wonderful! It doesn't get any easier - or tastier - than this recipe. I made it as soon as I saw the recipe (provided by Mark Bittman) and was supremely happy with the results. This recipe is a good 'trick' to have up your sleeve when time is short and the pantry is bare.
Provided by evelynathens
Categories Spaghetti
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
- Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
- Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
BRUNCH-WORTHY SPAGHETTI AND EGGS
You've never brunched like this before. A perfectly fried egg atop fresh sweet peppers mixed with our flavorful Marinara Pasta Sauce.
Provided by Barilla
Categories Barilla
Time 54m
Yield 8
Number Of Ingredients 8
Steps:
- Quarter sweet peppers lengthwise, remove and discard stems, seeds and membranes, then place them, cut side down, on a foil-lined baking sheet, 4 to 5 inches from the broiler.
- Broil peppers 8 to 10 minutes or until skins are blistered and dark, then remove from oven, bringing up the sides of foil to seal. Let peppers stand about 15 minutes, then open foil and peel peppers, discarding skin.
- Chop peppers and stir into Marinara Pasta Sauce. Transfer Marinara Pasta Sauce mixture to an extra-large skillet and bring to a low simmer.
- Bring 4 to 6 quarts of water to a rolling boil, adding salt to taste and the Thin Spaghetti, stirring gently. Cook pasta according to package directions; remove from heat and drain well.
- Add Thin Spaghetti to the skillet and toss with the Marinara Pasta Sauce mixture, stirring in the arugula.
- In a nonstick extra-large skillet, heat butter over medium-high heat until hot. Break eggs, one at a time, into the pan; season with salt and pepper.
- Reduce heat to low and let cook until whites are completely set and yolks begin to thicken but are not hard. Use a spatula to carefully flip each egg, and cook to desired doneness.
- Serve pasta immediately, topped with fried eggs and Parmesan cheese.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 54.3 g, Cholesterol 200.2 mg, Fat 13.6 g, Fiber 5.1 g, Protein 18.3 g, SaturatedFat 5 g, Sodium 548.6 mg, Sugar 2.3 g
SPAGHETTI WITH FRIED EGGS
Steps:
- 1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. 2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. 3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
- In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
- Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
- Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
- Season to taste with salt and pepper, and serve, passing cheese on the side.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 16 grams, Carbohydrate 72 grams, Fat 21 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 5 grams, TransFat 0 grams
BACON & EGGS SPAGHETTI
When you're in the mood to have breakfast for dinner ...try this!
Provided by Karena
Categories Meat and Poultry Recipes Pork
Yield 6
Number Of Ingredients 5
Steps:
- In a large skillet, cook the bacon and remove to a paper towel-lined plate. Add the onion to the bacon drippings and cook until clear (about 5 minutes). Add the spaghetti and the bacon to the onions and toss until well mixed.
- Add the eggs and the cheese and stir until the cheese is melted. Serve while warm.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 48 g, Cholesterol 166.3 mg, Fat 29 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 10.1 g, Sodium 769.6 mg, Sugar 4.9 g
SPAGHETTI & EGGS
A great Sicilian dish handded down from my Nonnie. It sounds odd, but give it a shot and you'll love it! Directions is for a serving of 8 eggs (2 eggs per person) & a pot of gravy.
Provided by Chef Stef 1280
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gravy:.
- Let a about 2 Tblsps Olive Oil heat in a pasta pot.
- Chop the Garlic and combine with oil.
- Sprinkle Cayan Pepper over the oil and let simmer.
- Chop onion (opt.)and cook until soft in the Olive Oil.
- Combine Tomato Paste and let cook combining a cup or so of cold water. Let cook for about 5 minutes adding seasons as desired. Add the 2 cans of Kitchen Ready Tomatoes and let simmer adding 1/2 cup of finely grated Romano Cheese. After letting this sit for a while the gravy will begin to thicken, add 2 tomatoe cans of cold water.
- Let come to just about a boil and crack the egg into the pot. Give enough room to each of the eggs cooking in the pot so they are not touching eachother.
- Reduce heat and let cook.
- Boil the pasta as instructed on the box.
- The eggs usually take about 10 - 15 minutes to cook, the best way to tell if they are done is to carefully scoop them, if they jiggle, let them cook. Otherwise, serve pasta with gravy and place eggs atop the pasta.
- Adding Romano cheese is delectable!
- A must know about this one, never stir the gravy once you have added the eggs to the pot, doing so will break up the eggs and make a bit of a mess in your pot of gravy.
- Enjoy, I hope you like it :).
SPAGHETTI WITH HAM AND EGGS
Make and share this Spaghetti With Ham and Eggs recipe from Food.com.
Provided by Dienia B.
Categories High Protein
Time 36m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook spagetti.
- Melt butter in skillet; add ham.
- Drain spagetti; add to ham mixture.
- Add the beaten eggs IMMEDIATELY; the heat from the spagetti will cook the eggs.
- Add cream and Parmesan cheese; toss.
- Put lid on skillet; let set for 5 minutes to fully cook the eggs.
Nutrition Facts : Calories 719.8, Fat 24.8, SaturatedFat 13.1, Cholesterol 172.4, Sodium 1198.5, Carbohydrate 86.1, Fiber 3.6, Sugar 3.3, Protein 35.8
SPAGHETTI EGGS!
I am disabled, and I babysit my grandchildren. I only had 4 eggs to feed 6 people.. and had no one around to go to the store for me.... So I decided to make up a recipe that the kids would like using left overs in the refrigerator. It came out very good, and the children ask me to make them "Spaghetti Eggs" from time to time. ...
Provided by Colleen Sowa
Categories Eggs
Time 25m
Number Of Ingredients 9
Steps:
- 1. In large non stick skillet: Melt the butter and coat the pan, add onions and bell peppers. When cooked...but not browned, add the spaghetti noodles. Stir together and heat through.
- 2. Beat together very well the eggs, water and spices. Pour over the spaghetti and veggies. Scramble gently together until eggs are done.
- 3. *** Serve with sausage, toast & jam. *** You can omit ingredients or add ingredients as you desire.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love