One Pot Spaghetti and Eggs
- One Pot Spaghetti and Eggs
- Recipe
- Ingredients
- Instructions
Just like mom’s homemade spaghetti, except made even better (and easier!) in one pan – the pasta and eggs are cooked right in!
There’s nothing better than classic spaghetti – pasta noodles drenched in pasta sauce and freshly grated Parmesan cheese. Well, like extra, extra, extra Parmesan cheese.
And it’s also one of those easy lazy weeknight meals. You just boil some noodles and heat up your sauce.
Except with this recipe, you can do everything at once without dirtying more than one pan. And you can add in some eggs too.
Yes, in the same pan!
So there you have it. One pan. Three glorious things.
Done.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F.
2. Heat olive oil in a large oven-proof skillet over medium high heat. Add ground beef, garlic and onion to the skillet, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
3. Stir in pasta sauce, chicken broth, red pepper flakes and spaghetti; season with salt and pepper, to taste.
4. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
5. Create 4 small wells with the back of a spoon. Gently crack eggs and slide it into each well, keeping the yolk intact. Sprinkle with cheeses; season with salt and pepper, to taste.
6. Place into oven and bake until the egg whites have set but the yolks are still runny, about 7-9 minutes.
7. Serve immediately, garnished with parsley, if desired.
