5-ingredient spaghetti with tomato poached eggs
"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 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, spatula, 2 pots, colander, slotted spoon
How-To Videos
How to prepare garlic
How to poach an egg
How to cook pasta
Nutrition per serving
Step 1/4
- 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
- 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
- 2 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
- 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!
Enjoy your meal!
