Spaghetti with Fried Eggs #SundaySupper

Spaghetti with Fried Eggs

Welcome to Sunday Supper! Today we present you with the wonderful theme of Eggtastic – recipes prominently featuring eggs! Eggs and I have not had the smoothest relationship over the years; despite that, I love this theme.

Spaghetti with Fried Eggs

As a child, the only eggs I would willingly eat were scrambled, and then only my mom’s. Fortunately, I have broadened my horizons a bit since reaching adulthood, and now I’d say the only type of eggs I just can’t do are hard-boiled. It’s good progress, right?

Spaghetti with Fried Eggs

But yet, even now as a grown-up, I’m fairly particular about how certain types of eggs are prepared. Which brings me to this recipe I’m sharing today. I found this on The New York Times Cooking (one of the absolute best spaces on the entire interwebs, by the way); the recipe is submitted by Mark Bittman, a cook and food writer I respect enormously, and he specifically instructed to fry the eggs gently in olive oil. Except…. I hate fried eggs that way. I need fried eggs to have runny yolks, completely set whites, and super browned crispy edges.

Spaghetti with Fried Eggs

So, I did what any food blogger would do – slightly adapted the recipe to accommodate my beloved crispy edges. I’m thrilled to say it worked, and you should make this the next time you need a quick, five-ingredient, weeknight meal that you barely have to think about. The end result was simple, delicious, and incredibly comforting. This will be a go-to for those days I’m feeling too tired to cook dinner. Enjoy!

Spaghetti with Fried Eggs

And be sure you check out all the delectable egg recipes from my Sunday Supper crew!

Source: adapted a little bit from The New York Times Cooking; recipe submitted by Mark Bittman

½ lb. thin spaghetti
4 tbs extra virgin olive oil
2 large cloves garlic, lightly smashed and peeled
4 large eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional but highly recommended

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions.
Place a large, high-sided skillet over medium-low heat. Add the olive oil and garlic cloves. Cook, pressing the garlic cloves to release the oils, until the garlic is nicely fragrant and lightly colored on both sides. Remove the garlic with a slotted spoon.
Crank the heat on the skillet to very high. Let it heat a full minute, until the oil is smoking lightly. Carefully, without cracking the yolks, crack the eggs into the hot skillet in a single layer. Season them with salt and black pepper. Let them fry, untouched, for a good minute. The whites will bubbly and the edges will brown. They should cook about 90 seconds at the most. You want to keep the yolk runny.
Transfer the eggs to a large bowl that can handle being lightly scraped by forks. Immediately use 2 forks to break up the eggs into bite-size pieces. Don’t worry about yolks running all over.
Time this to happen right when the pasta is cooked; you want to immediately transfer the drained pasta to the bowl with the cut up fried eggs. Toss vigorously with tongs – you want the heat of the pasta to finish cooking the yolks. Add cheese to taste and serve immediately, with extra cheese for passing at the table, if desired.

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24 responses to “Spaghetti with Fried Eggs #SundaySupper

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  5. Why have I never thought of combining two of my favorite things?! Delish!

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  15. I’ve never had spaghetti with fried eggs and I’ve had a lot of spaghetti! I must try!

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  17. I think I would love this for breakfast!

  18. Crispy edges (And Mark Bitman) are THE best! Great adaptation!

  19. Love this. It’s the perfect dinner when I’m alone.

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