Spaghetti and Fried Eggs
Elevate your weeknight dinner game with this deceptively simple yet utterly satisfying Spaghetti and Fried Eggs recipe. Combining tender strands of al dente spaghetti with the bold flavors of sautéed garlic, red chili flakes, and silky extra virgin olive oil, this dish achieves gourmet status with the addition of crispy-edged, sunny-side-up eggs. The runny yolks serve as a velvety sauce, coating the pasta in sheer indulgence. Finished with a generous sprinkle of freshly grated parmesan cheese, aromatic parsley, and a touch of black pepper, this 15-minute recipe is perfect for a quick, flavorful meal. Whether you're a pasta enthusiast or simply craving comfort food with a twist, this dish is a must-try! Keywords: spaghetti and fried eggs recipe, quick weeknight dinner, easy pasta dish, garlic spaghetti, creamy egg pasta.
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Recipe Information
Ingredients
- 200 g spaghetti
- 3 tbsp extra virgin olive oil
- 3 garlic cloves
- 0.5 tsp red chili flakes
- 4 large eggs
- 50 g parmesan cheese
- 2 tbsp fresh parsley
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve 1/4 cup of pasta water, then drain the spaghetti and set aside.
While the pasta is cooking, mince the garlic and chop the fresh parsley. Grate the parmesan cheese and set everything aside for later use.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the red chili flakes and cook for another 30 seconds to release their flavor.
Lower the heat to medium-low. Push the garlic and chili mixture to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side.
Carefully crack the eggs into the skillet on the empty side, being mindful to keep the yolks intact. Fry the eggs for about 3-4 minutes, or until the whites are cooked and the edges are crispy but the yolks are still runny. Season the eggs with a pinch of salt and black pepper.
Add the cooked spaghetti to the skillet, tossing it gently with the garlic, chili, and olive oil. If the spaghetti looks dry, stir in a small amount of the reserved pasta water until evenly coated.
Carefully slide the fried eggs on top of the spaghetti. Sprinkle the dish with grated parmesan cheese and fresh parsley for garnish.
Serve immediately, allowing diners to break the egg yolks and toss them into the spaghetti for a rich, creamy sauce.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 2.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 616 mg | 47% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
