Spaghetti with Fried Eggs and Tomato Sauce

This rustic and comforting spaghetti dish is a suppertime favorite. We top it with a quick tomato sauce for a light, fresh touch. The tomato sauce may be made ahead and reheated when serving the dish. Save any extra sauce for another use.
Serves 4 to 6.

For the tomato sauce

1 28-ounce can whole plum tomatoes, with juice

1/4 cup extra virgin olive oil

2 large or 4 small garlic cloves, minced

1/4 teaspoon sea salt, use a good everyday salt for this, such as Himalayan Pink Sea Salt

Freshly ground black pepper, we love our Wynad black pepper with this dish

Chopped fresh parsley and/or basil, optional

For the pasta

Sea Salt, use a good everyday salt for this, such as Himalayan Pink Sea Salt

1 pound spaghetti

1/4 cup best-quality olive oil

8 large eggs

2 large or 4 small garlic cloves, minced

Freshly ground black pepper, we love our Wynad black pepper with this dish

Chopped fresh parsley, optional

Grated Parmesan cheese, to taste

To make tomato sauce, place canned tomatoes in a saucepan, crushing with your hands, potato masher, or large spoon while adding to pan. Place over medium heat, add olive oil and garlic, and bring to a gentle boil, stirring often. Lower heat and simmer sauce 15 to 20 minutes, stirring often and continuing to break up tomatoes as they simmer. At this point, you may puree with a hand-held power blender or through a food mill or leave as is (our preference is to leave as is, as it is more rustic). Taste for seasoning and add more sea salt and pepper, if needed, and herbs if using.

To make the spaghetti dish, bring a large pot of water to a boil. Add sea salt and pasta and cook, stirring often, until al dente.

While pasta cooks, heat olive oil in a large skillet (10- to 12-inch) over medium heat. Add eggs and scatter the garlic over top of eggs. Fry eggs, basting with the olive oil, until whites are almost set and yolks still soft and runny. You may cook eggs longer if you prefer a firmer yolk, but bear in mind that eggs continue cooking in the heat of the pasta and yolks act as a sauce for the pasta.

Drain pasta and return to pot. Add eggs and olive oil and toss together, breaking up eggs. Season pasta with salt and pepper to taste, add parsley if using, and toss again. Serve with a spoonful of warm tomato sauce and a sprinkling of Parmesan cheese.

Recipe Copyright Deirdre Davis 2017.
Use of content requires permission.

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