Spaghetti with Fried Eggs and Crunchy Breadcrumbs is a simple and satisfying dish that only takes a few ingredients to get you from stovetop to table. I love this pasta dish for its simplicity and basic flavors. I think you’ll love it, too!
I’ve been busy lately! Aren’t we all, right? When time is short in the evenings my dinner decisions have me thinking, “Hmmm…cereal or microwave popcorn?”
But then I remember that I’m not the only one to feed, so I try to make a dish for dinner that isn’t a quickie breakfast option or snack. When I have nights like that, Spaghetti with Fried Eggs and Crunchy Breadcrumbs turns into a mealtime treat.
I found this recipe from Mark Bittman and The New York Times and knew I wanted to try it. There’s just something about its simplicity that makes it irresistible to me. When I tried it, I had two helpings!
The only thing I did differently for this spaghetti dish is to add some crunchy breadcrumbs over the top. It’s the perfect addition!
Spaghetti doesn’t have to mean pasta with red sauce. Case in point: Pasta with Smashed Peas and Ricotta. It’s flavorful, colorful, simple, and there’s no trace of red sauce!
If easy to make, flavorful dishes is your thing, you’ll love this Stracchiatella Soup, or Italian Egg Drop Soup. It’s spot-on for a meal when you’re waaay past needing to go grocery shopping.
Another recipe to keep on hand for those days when there’s not a whole lot going on in my fridge (or when I want something practically effortless to make) is Sautéed Kale on Toast with Poached Eggs. Bonus: it’s perfect for any meal of the day.
But let’s get back to this lovely and simple spaghetti dish: there’s almost nothing to it! I added the crunchy breadcrumbs over the top, sprinkled it with red pepper flakes, and was liberal with spooning the Parmesan cheese alllll over it.
When you’re frying the eggs for this recipe, you don’t even need to flip them. Before they’re finished cooking, add the spaghetti to the skillet while the yolks are still runny. The heat from the pasta will finish cooking the eggs, easy peasy.
The next time I make this dish I’m going to save a bit of the cooking water from the pasta to add to the skillet as I’m tossing the spaghetti and the eggs. It may keep the spaghetti from drying out, and I’m certain just a touch of that hot water can’t hurt.
Spaghetti with Fried Eggs and Crunchy Breadcrumbs is my new go-to dish when I’m tired, short on time, or not interested in complicated dinner dishes. Make it for your next meal and let me know what you think!
Patricia Conte/Grab a Plate
Yields Serves 4
5 based on 7 review(s)
- 1/2 pound spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 4 eggs
- 1/4 cup grated Parmesan cheese
- Red pepper flakes and parsley for garnish
- 1/4 cup breadcrumbs
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Cook the spaghetti according to the package directions. As the spaghetti cooks, add the oil to a skillet over medium heat. When hot, add the garlic and cook for a few minutes. Be careful not to let the garlic burn. Remove it from the skillet and set it aside.
- Add the eggs to the same skillet and increase the heat slightly. Let the eggs cook without flipping them, until the whites begin to set but the yolks are still soft.
- When the spaghetti is finished cooking, drain it and add it to the skillet with the eggs. Add the garlic back to the skillet. Begin to scrape up the eggs, tossing them with the spaghetti.
- Remove from the heat and add the Parmesan cheese. Toss.
- Serve in individual bowls seasoned with the red pepper flakes and the parsley.
- Add the breadcrumbs, black pepper, and the olive oil to a small bowl and mix to combine.
- Add the mixture to a skillet over low heat. Toss as the mixture browns, but be careful it doesn't burn. Remove and set aside.