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5-ingredient spaghetti with tomato poached eggs

Based on 15 ratings

“This was a staple dish that my parents made for my brother and I growing up. It’s a quick pasta that just about everyone enjoys—who couldn’t love runny eggs and spaghetti with tomato sauce? The recipe consists solely of basic pantry staples and is a life-saver when you want to put something on the table quickly! Add chili flakes to the tomato sauce for some spice.”

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g spaghetti
800 g canned whole peeled tomatoes
eggs
3 cloves garlic
olive oil
salt
pepper
basil
grated Parmesan cheese
Metric
Imperial

Utensils

  • cutting board
  • knife
  • spatula
  • 2 pots
  • colander
  • slotted spoon

Nutrition per serving

Cal
596
Protein
25 g
Fat
7 g
Carb
109 g
  • Step 1/4

    Peel and thinly slice garlic. Set a pot over low heat, then add some olive oil and garlic. Sauté for approx. 5 min. Add tomatoes before the garlic starts to brown, breaking them up as much as you can with a spatula. Season with salt and pepper, then bring to a simmer and let cook for approx. 30 min., stirring occasionally.
    • 3 cloves garlic
    • 800 g canned whole peeled tomatoes
    • olive oil
    • salt
    • pepper
    • cutting board
    • knife
    • spatula
    • pot

    Peel and thinly slice garlic. Set a pot over low heat, then add some olive oil and garlic. Sauté for approx. 5 min. Add tomatoes before the garlic starts to brown, breaking them up as much as you can with a spatula. Season with salt and pepper, then bring to a simmer and let cook for approx. 30 min., stirring occasionally.

  • Step 2/4

    Bring a large pot of water to a boil, season with salt, and cook spaghetti according to the package instructions. Drain, reserving some pasta water.
    • 250 g spaghetti
    • pot
    • colander

    Bring a large pot of water to a boil, season with salt, and cook spaghetti according to the package instructions. Drain, reserving some pasta water.

  • Step 3/4

    While the spaghetti cooks, tear some basil into the tomato sauce. Then carefully crack your eggs into the tomato sauce and let poach until the white is mostly set but the yolk is still runny, approx. 7 min. Remove eggs with a slotted spoon and set aside.
    • eggs
    • basil
    • slotted spoon

    While the spaghetti cooks, tear some basil into the tomato sauce. Then carefully crack your eggs into the tomato sauce and let poach until the white is mostly set but the yolk is still runny, approx. 7 min. Remove eggs with a slotted spoon and set aside.

  • Step 4/4

    Transfer spaghetti to the tomato sauce and toss to combine, adding reserved pasta water as needed. Divide spaghetti into serving bowls and top with an egg and grated Parmesan cheese, if desired. Enjoy!
    • grated Parmesan cheese

    Transfer spaghetti to the tomato sauce and toss to combine, adding reserved pasta water as needed. Divide spaghetti into serving bowls and top with an egg and grated Parmesan cheese, if desired. Enjoy!