Spaghetti and Eggs

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5 Minutes Prep
15 Minutes Total

Breakfast for dinner or dinner for breakfast? This Spaghetti and Eggs comes together in 15 minutes by using leftover spaghetti, pasta sauce and eggs.

Ingredient List
  • 2 tbs butter Small check mark in a circle icon
  • 2 cups cooked spaghetti or linguini Small check mark in a circle icon
  • 1 1/2 cups Fire Roasted Tomato Butter Sauce or other leftover Muir Glen Chunky Tomato Sauce Small check mark in a circle icon
  • 1/2 tsp ground cumin Small check mark in a circle icon
  • 1/2 tsp smoked paprika Small check mark in a circle icon
  • 4 eggs Small check mark in a circle icon
  • kosher salt and freshly ground black pepper to taste Small check mark in a circle icon
  • freshly grated parmesan cheese Small check mark in a circle icon
  • 2 oz fresh goat cheese or crumbled feta cheese Small check mark in a circle icon
Preparation
  1. Preheat broiler to high.
  2. Melt butter in a heavy bottomed pan, ovenproof pan, like caste iron. When bubbly, add spaghetti and fry until it begins to crisp slightly. Add fire roasted tomato butter sauce or other chunky tomato sauce to the pan, along with ground cumin and smoked paprika. Heat sauce through.
  3. Make 4 wells in the pan of pasta and crack an egg into each well. Cook on the stovetop until the egg whites begin to set on the bottom and the sauce is bubbling. Remove from heat and set the pan under a broiler until the eggs are just set and the yolks are still soft. Remove from oven and sprinkle with parmesan cheese and blobs of goat cheese. Server immediately.