Lunch: Skillet Spaghetti with Eggs and Garlic Breadcrumbs

Recipe by Judy Kim Spaghetti tastes better when served in a skillet and topped with creamy baked eggs.

Ingredients

extra-virgin olive oil
2 garlic cloves, grated
kosher salt
1/3 c. panko breadcrumbs
1/4 c. chopped fresh parsley
1 lb. spaghetti
1 28 oz. can whole tomatoes
Black pepper
4 Eggs, room temperature
3 c. arugula

Instructions

In a large cast iron pan heat 1 tablespoon olive oil over medium heat; cook 1 garlic until fragrant, about a minute. Season with salt and add breadcrumbs, stirring occasionally until golden brown, about 2 minutes. Transfer breadcrumbs to a small dish and mix with parsley; set aside.
In a large pot of salted boiling water cook spaghetti according to box directions until al dente.
Meanwhile, in same pan heat 1 tablespoon olive oil over medium heat, and saute remaining garlic until fragrant, about 1 minute. Gently crush tomatoes by hand and add to pan. Season with 1 teaspoon salt, 1/2 teaspoon pepper and simmer on medium heat for 5 minutes. Keep warm while spaghetti finishes cooking.
Drain spaghetti and add it to tomato sauce. Mix together using tongs to ensure all pasta is well coated in sauce. Increase temperature to medium-high heat and crack in each egg. Cover pan to steam eggs until the whites are cooked and the yokes are still a bit runny, about 5 to 7 minutes. Serve spaghetti in the cast iron pan and top with fresh arugula, olive oil, salt . Sprinkle toasted garlic and herb breadcrumbs over eggs just before serving to keep them crunchy.

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