Spaghetti With Fried Eggs And Roasted Peppers Recipes

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SPAGHETTI WITH FRIED EGGS



Spaghetti With Fried Eggs image

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).

Provided by Mark Bittman

Categories     breakfast, easy, quick, weeknight, pastas, main course

Time 20m

Yield 2 or 3 servings

Number Of Ingredients 7

Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

Steps:

  • Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
  • Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
  • Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 34 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 381 milligrams, Sugar 2 grams, TransFat 0 grams

SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS



Spaghetti With Fried Eggs And Roasted Peppers image

Provided by Amanda Hesser

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 red bell peppers
1 tablespoon salted capers, thoroughly rinsed, coarsely chopped if large
1 large clove garlic, finely chopped
1/4 cup finely chopped parsley
Sea salt
Freshly ground black pepper
3 rounded tablespoons coarse bread crumbs
5 tablespoons extra virgin olive oil
12 ounces spaghetti
2 eggs
Freshly grated Parmigiano-Reggiano and pecorino cheese

Steps:

  • Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
  • In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
  • Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
  • Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
  • Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
  • Season to taste with salt and pepper, and serve, passing cheese on the side.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 16 grams, Carbohydrate 72 grams, Fat 21 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 5 grams, TransFat 0 grams

EGGS AND SPAGHETTI



Eggs and Spaghetti image

This is a quick and easy dinner recipe for one. It doesn't sound too appetizing but actually, it's very good.

Provided by pkelley

Categories     Side Dish

Time 20m

Yield 1

Number Of Ingredients 7

4 ounces spaghetti
2 tablespoons butter
2 eggs
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon minced onion
1 tablespoon dried rosemary

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
  • Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 94.2 g, Cholesterol 433.1 mg, Fat 35.4 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 18.3 g, Sodium 315.6 mg, Sugar 5.6 g

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