Spaghetti Eggs Recipes

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EGGS AND SPAGHETTI



Eggs and Spaghetti image

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

4 ounces spaghetti
2 tablespoons butter
2 eggs
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon minced onion
1 tablespoon dried rosemary

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

BRUNCH-WORTHY SPAGHETTI AND EGGS



Brunch-Worthy Spaghetti And Eggs image

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

1 (16 ounce) box Barilla® Thin Spaghetti
2 large red sweet peppers
1 (24 ounce) jar Barilla® Marinara Sauce
4 cups baby arugula
2 tablespoons butter
8 eggs
Salt and pepper
¾ cup freshly shaved Parmesan cheese

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



Spaghetti With Fried Eggs image

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

Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

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

FRIED SPAGHETTI WITH EGGS



Fried Spaghetti with Eggs image

Fried spaghetti with eggs is a great way to enjoy leftover spaghetti in a delicious meal that is great for breakfast, brunch, lunch, or dinner. This simple recipe results in crispy spaghetti, fried eggs, with a creamy garlicky sauce that pulls it all together in just minutes.

Provided by Angela

Categories     Breakfast     Main Course

Time 20m

Number Of Ingredients 7

3 Cups leftover cooked spaghetti
3 Tablespoons olive oil
2 cloves garlic (smashed & peeled)
2 eggs (room temperature & separated)
1/4 Cup grated parmesan cheese (divided)
salt, & fresh cracked black pepper (to taste)
minced fresh parsley & additional parmesan cheese (topping)

Steps:

  • Begin by separating the room temperature eggs. In a small bowl, you will want to have egg whites. Set aside. In a medium-sized bowl, you will need to put the egg yolks. You want the yolk bowl a bit bigger bowl to add the parmesan. Whisk the eggs so that yolks are creamy. Whisk in 2 Tablespoons of the parmesan cheese with the yolks and set aside keeping it at room temperature.
  • Once both cloves of garlic are crushed, the peel falls right off. Remove the peels. Warm the olive oil in a 10" skillet over medium-low heat for 1 minute. Reduce to low heat and add the crushed garlic and let it warm in the olive oil slowly for 3-4 minutes. Once the garlic is just starting to brown, you want to remove it. You do not want to burn or "cook" the garlic, it is more about getting the essence of the garlic to flavor the olive oil slowly.
  • Add the pasta and stir to combine and coat with the garlic-infused oil. Let it fry in the skillet on medium-high heat in an even layer for 5 minutes. Toss with tongs every minute or so to ensure all sides of the spaghetti get fried.
  • Turn the heat down to low and let the heat come down for 2 minutes. To the spaghetti add the egg whites to cook over low heat. Gently scramble them and coat the pasta. Once heated through and combine, try and get it in a single layer in the pan so some of the pasta and eggs can fry a bit. You don't want to burn the eggs but get them a little bit fried. Turn off the heat to cool it a bit from the fried stage. You want it warm but not blazing hot.
  • Add two tablespoons of the egg yolk mixture to the warm pasta. Toss with tongs to combine so the warm pasta can gently warm up the egg yolks. Do not add it HOT or all of the egg yolks at once as it will cook/scramble the egg yolks. You want the egg yolks to combine with the pasta slowly and warm just enough to create a creamy sauce. Add a small amount of pasta at a time, stir and repeat 2-3x. Once all the egg yolk mixture is combined with the pasta, add additional parmesan cheese at this time and toss in the pan with tongs.
  • Divide the fried spaghetti into two pasta bowls. Top with fresh parsley and additional parmesan cheese as a topping. Also, add salt & fresh cracked pepper to taste and serve.
  • Enjoy immediately.

ITALIAN EGG AND PASTA SCRAMBLE



Italian Egg and Pasta Scramble image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orzo pasta
10 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces smoked mozzarella, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon butter
4 ounces pancetta, coarsely chopped
1/2 cup chopped onion
8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces

Steps:

  • Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
  • Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
  • Transfer the egg mixture to a serving bowl and serve.

BACON AND EGG SPAGHETTI



Bacon and Egg Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound spaghetti
1 tablespoon extra-virgin olive oil
6 slices thick-cut bacon, chopped
1/3 cup grated parmesan cheese
Freshly ground pepper
6 large eggs
Finely chopped fresh chives, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
  • Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
  • Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

SPAGHETTI WITH EGGS AND BACON



Spaghetti with Eggs and Bacon image

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

8 ounces uncooked spaghetti
4 large eggs
3/4 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/2 pound bacon strips, cooked and crumbled
Additional grated Parmesan cheese, optional

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.

EASY PASTA WITH EGGS



Easy Pasta With Eggs image

This has been in our family for as long as I remember. It is truly "comfort" food to me! Easy recipe for those nights when you are too tired to cook a whole dinner, just add a salad or green veggie, and you have a nutritious meal!

Provided by shiple2

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 lb pasta, of your choice (I like thin spaghetti, angel hair or 1/2 lb elbow macaroni)
6 eggs
1/4 cup butter (or more to taste. Butter tastes better than margarine, but you may use margarine)

Steps:

  • Cook pasta to al dente, according to package directions.
  • Drain well.
  • Add butter to pan, and allow to melt.
  • Return drained pasta and mix well with butter.
  • In a separate bowl, beat eggs well.
  • Add the eggs to pan, and mix well.
  • Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
  • Serve immediately.
  • To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.

FAVORITE BAKED SPAGHETTI



Favorite Baked Spaghetti image

This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. -Louise Miller, Westminster, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
Chopped fresh basil, optional

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

SPAGHETTI AND FRIED EGGS



Spaghetti and Fried Eggs image

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

salt
1/2 lb thin spaghetti
6 tablespoons extra virgin olive oil or 6 tablespoons lard
2 large garlic cloves, lightly smashed and peeled
4 eggs
fresh ground black pepper
freshly grated parmesan cheese (optional) or pecorino cheese (optional)

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.

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Cook the spaghetti in a saucepan with water seasoned with salt, a bay leaf and one tablespoon margarine. Meanwhile, in a saucepan, add the olive oil, peeled garlic, peeled tomatoes cut into pieces, chopped onion, oregano and cook over low heat, stirring occasionally. Add the eggs, season with a little salt and let them poach.
From foodfromportugal.com


SPAGHETTI WITH TOASTED GARLIC CRUMBS, SPINACH AND EGG RECIPE ...
2014-01-04 Instructions. Put a pot of salted water on to boil for the spaghetti. Crack each egg into its own small prep bowl and set aside. Combine 2 tablespoons of the olive oil with the butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, then add the panko crumbs and continue cooking until they turn a light golden-brown.
From mygourmetconnection.com


EGG SPAGHETTI (SCRAMBLED EGG PASTA) - SWASTHI'S RECIPES
2021-06-03 Saute for about 30 to 50 seconds. Then pour the pasta cooked water that we set aside. Cook until the water evaporates and a slightly thick sauce like mixture is left. 10. Pour the eggs. 11. Scramble them and cook until done. The egg is fully cooked and set, yet soft. Check the taste and add more salt if needed.
From indianhealthyrecipes.com


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