I first came across this dish on the Food Network’s show, The Best Thing I Ever Ate.” It sounded simple, yet hearty. I was intrigued, but I quickly forgot about it. The memory of that show laid forgotten until a few weeks ago when Ben was (as usual) famished and we didn’t have much food in the house. We didn’t feel like going out to eat breakfast and the thought of eating plain eggs bored me. As I stood in the kitchen musing what to do, an unbidden image of spaghetti and eggs floated into my mind’s eye. I whipped it up in the kitchen in a matter of minutes. Soon after that Ben was satiated with this quick, tasty and hearty dish. It’s a great breakfast or brunch dish.
Spaghetti with Eggs
2 servings of spaghetti (or more if you’re hungry)
4 eggs (or more if you’re hungry)
Spices (e.g., cayenne pepper, paprika, red chili pepper)
Dried herbs (e.g., thyme, rosemary, oregano)
Fresh herbs (e.g., basil, parsley)
Cheese (e.g., parmigiano reggiano, pecorino romano)
- Bring water to boil. Liberally salt it.
- Cook pasta until al dente. (Normally we have whole wheat pasta, but this time we didn’t have enough whole wheat for the both of us and I had some leftover half eaten boxes of regular pasta, so I mixed them.)
- Drain water from pot.
- Put the pot with the pasta back on the stove. Turn to medium heat.
- In the same pot, drizzle some olive oil onto the pasta.
- Salt and pepper to taste.
- Crack all of the eggs onto the pasta.
- Gently stir the eggs into the pasta. You want to cook this slowly so that you get little bits of scrambled egg coating your pasta.
- If you wish, add whatever you wish to add. This is where I would add the dried herbs and spices.
- When the eggs are done, turn off the heat. I would add fresh herbs, such as basil and parsley here.
- If you wish, you can finish off with some nice olive oil (we have a lovely bottle of local olive oil infused with chili and garlic) and liberal spoonfuls of grated hard cheese. I added parmigiano-reggiano.
Makes 2 servings (or feeds one Ben).