Spaghetti with Fried Eggs


As I'm in the thick of writing my cookbook, and all day long dealing with descriptive words like "delectable, irresistible, delicious, YUMMY," I can barely think of a single thing to say about this dish.  The thesaurus has been sucked out of me.  So I'm simply going to say this...jaksdjfksdfj.  Oh, you don't understand lazy, keyboard gibberish?  Fine, I'll say this...omg please make this pasta.  It is so good, that I would eat it every night of my life if that were a normal thing to do.  What's not to love about pasta, crispy, runny eggs and crunchy seasoned breadcrumbs??  Nothing, there is nothing not to love.  This dish is simple, requires minimal ingredients, and can be made in very little time.  It's the perfect thing to make when you don't know what to make.    

Spaghetti with Fried Eggs
Yields: 6 servings

6 Tbsp extra virgin olive oil, divided
4 cloves garlic, divided
1/3 cup breadcrumbs
1/4 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
8 oz. spaghetti
4 eggs
2 Tbsp chopped parsley
Parmesan cheese

In a large skillet, heat 3 tablespoons of olive oil over medium-low heat.  Mince two cloves of garlic, and add to the skillet.  Saute for a minute or so, until garlic starts to brown.  Add breadcrumbs, Italian seasoning, salt and pepper and stir.  Continue to cook for 6-8 minutes, until breadcrumbs turn golden and crispy.  Remove from heat and set aside.  In the meantime, boil water in a large pot.   Once boiling, add a generous pinch of salt and the pasta.  Cook until al dente and drain.  While pasta is cooking, in the same skillet you used before, heat the remaining 3 tablespoons of oil over medium-high heat.  Add the remaining two cloves of garlic and cook for a few minutes, stirring around, allowing garlic to season oil.  Remove.  Crack the eggs into the skillet, season with salt and pepper and cook for 3-4 minutes, until the whites start to crisp at the edges and the yolks barely set.  As soon as you drain your pasta, turn the heat off on the skillet and add the pasta and the breadcrumbs to your eggs.  Stir, using tongs, and break up your eggs into the pasta.  The runny yolks will cook some more with your hot pasta.  Serve immediately and sprinkle with parsley and Parmesan.   


mollydavin said...

When do the other two cloves of garlic come in? Making this tonight:)

Siri said...

Sorry Molly, I just updated the recipe. Good catch!

AA said...

Pregnant and craving this for tonight!!! YUUUUMMM!!

sonia naz said...

this is one of the best blog where i found very delicious food recipes, great efforts you have done. i really appreciate and thanx


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