Daves Spaghetti And Eggs Recipes

SPAGHETTI WITH FRIED EGGS

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

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.

EGGS AND SPAGHETTI

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.

DAVE'S SPAGHETTI AND EGGS

Steps:

• Pick any left over pasta (except perhaps colored pasta's or rotini types), put about one generous handful of pasta per person into a pre-heated pan with melted butter.
• Get noodles hot and covered by the butter.
• Move the pasta to one side or out to the sides opening a spot in the middle.
• Drop in one egg and scramble the egg in the pan quickly.
• Mix egg over all the pasta and add a small splash of milk.
• Once eggs begin to firm up, arrange the noodles and eggs in the pan and stop stirring. Let the mixture begin to crisp slightly on the bottom.
• While the noodles and eggs begin crisping on the bottom, put the cheese on top of the egg. Let it continue to crisp over about 3 to 4 minutes.
• As the cheese melts into the noodles, sprinkle the bacon bits on top and add a few strategically placed shots of salt and pepper.
• Slide the entire thing in one piece off onto a plate and add any additional salt and pepper as desired once you taste it.

DAVE'S SPAGHETTI SAUCE

Steps:

• Brown the ground beef. I put in a dutch oven, add a cup of water, cover and cook until meat is no longer pink, breaking up the meat into small pieces occasionally as it cooks. Drain ground beef when cooked.
• Add the crushed tomatoes, tomato sauce and tomato paste and stir thoroughly.
• Add remaining ingredients except for red wine, stir in thoroughly. Using cinnamon is optional, but if you do, put ingredients on your palm and lightly blow some into the sauce. Only a slight amount though!
• Simmer on MEDIUM-HIGH heat for 15-20 minutes, or until beginning to bubble. IMPORTANT: Stir thoroughly every few minutes using a spatula to capture sauce at bottom of pan. This will prevent any scorching.
• Lower burner heat to LOW and allow to simmer for 30 minutes, then add red wine and stir thoroughly.
• Simmer for an additional 30 minutes (or more) on low heat, stirring occasionally.