Spaghetti ‘N Eggs with Tomato Paprika Sauce

Spaghetti 'N Eggs with Tomato Paprika Sauce



    for tomato sauce

    • 2 Tablespoons extra-virgin olive oil
    • 1/2 cup sweet onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon fennel seeds
    • 1 teaspoon smoked paprika
    • 1 can (28 oz. ) whole peeled tomatoes with juices, lightly crushed
    • Sea salt and Black pepper to taste

    for pasta

    • 1/2 box spaghetti (about 8oz )
    • 2 packed cups baby spinach leaves, finely chopped
    • 1/4 cup grated Parmesan cheese
    • 2 Tablespoons extra-virgin olive oil

    for cream sauce

    • 1/3 cup grated Parmesan Cheese
    • 2 tablespoons skim or low fat milk
    • 3/4 teaspoon sea salt
    • 5 large pastuerized eggs


    1. Preheat oven to 400 degrees F.

    for the tomato sauce

    2. In a 12 inch cast iron skillet, heat olive oil over medium heat. Add onion and cook until softened, stirring occasionally. Add garlic, fennel and paprika and cook while stirring, about one minute or until fragrant.

    3. Add tomatoes and simmer, stirring occasionally, until mixture begins to thicken, about 5-7 minutes. Season to taste with sea salt and pepper. With the back of a spoon create 4 pockets in the tomato sauce.

    Set aside.

    for the pasta

    3. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.

    4. Drain the pasta and place in a large bowl. Add spinach, cheese, oil and salt. Toss well until spinach is wilted. Set aside.

    for the cream sauce

    5. Beat Parmesan cheese, milk , salt and egg together in a medium bowl until smooth. Pour  sauce over the spaghetti mixture and toss to combine.

    to assemble

    6. Twirl 1/2 cupful of the spaghetti mixture around tongs or a large fork to form a pasta nest.

    7. Transfer pasta nest to skillet with tomato sauce (in pocket created).

    8. Repeat making 3 more pasta nests and placing in  tomato sauce.

    9. Add one whole egg to each pasta nest and transfer skillet to the oven. Bake until the egg whites are set and the yolks still runny, about 8 minutes. Season with salt and pepper.

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