Spaghetti Egg Extravaganza
This spaghetti egg recipe is a simple Italian-inspired dish that transforms everyday ingredients into a comforting, satisfying meal. Tender spaghetti is tossed with egg to create a silky, flavorful sauce that comes together in minutes, making it perfect for busy weeknights.
The history of this dish
Growing up, pasta showed up on our table every single week. With five kids in the house, my mom always made a huge pot, which meant leftovers were a given. I was never thrilled about eating them, except when it came to this spaghetti egg dish.
Whenever it appeared, I was right there with everyone else, waiting for a generous scoop on my plate. It has a way of transforming leftover pasta into something completely irresistible. No one would ever guess the spaghetti was made the day before. Of course, leftovers aren’t required. You can absolutely cook fresh spaghetti, which is exactly what I often do when the craving hits.
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Bring a pot of water to a rolling boil, add the spaghetti, and cook for 10–12 minutes until al dente, then drain. Transfer the pasta to a bowl and toss with enchilada sauce or pasta sauce, using as much or as little as you like. In a separate bowl, crack the eggs and whisk them until well combined.
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Reheat the wok or sauté pan, then add the spaghetti and vegetables. Pour the eggs over the pasta and gently toss with a spatula, turning the spaghetti so the eggs cook evenly and the vegetables are well distributed.
See all those cute egg balls and tidbits? Finally, it’s time to plate this delicious spaghetti egg! I put a bowl of enchilada sauce on the table because Christopher likes extra sauce.
I hope you enjoyed this spaghetti egg recipe because this is truly a family favorite!!
Other pasta recipes
- Bacon tomato pasta
- Mac and cheese appetizer
- Lasagna
- American chop suey
- Pepperoni pasta
- Parmesan chicken and pasta
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Spaghetti Egg
Ingredients
- water (enough to boil a pound of pasta)
- 2 tablespoons salt (for water)
- 2 tablespoons olive oil
- 3 shallots (chopped small)
- 1 red bell pepper (chopped small)
- 1 teaspoon salt
- 10 ounces portobello mushrooms (sliced and chopped)
- 2 teaspoons garlic paste (or 2 cloves of garlic crushed)
- 1 pound spaghetti
- 1 cup enchilada sauce (see note below)(You can also use spaghetti sauce)
- 5 eggs (whisked until combined)
Instructions
- Pre-boil the water for around 10 minutes before starting the recipe. Add salt and the pasta. Cook for 10 minutes until done but still has a bite to it – al dente. Drain when done. It should time out to when the vegetables are almost completely cooked.2 tablespoons salt, 1 pound spaghetti, water
- Heat sauté pan or wok on medium and add olive oil. After the oil shimmers (or heats up), add shallots, red bell peppers, and salt, sauté for 7 minutes.2 tablespoons olive oil, 3 shallots, 1 red bell pepper, 1 teaspoon salt
- Add mushrooms and garlic, sauté for 3 minutes.10 ounces portobello mushrooms, 2 teaspoons garlic paste
- Transfer drained pasta to a bowl, add enchilada sauce, and mix together (see note below). Transfer to the cooked vegetables.1 cup enchilada sauce
- Crack open the eggs and lightly scramble with a fork. Add the eggs to the pasta and mix until the eggs are cooked (about 3 minutes) and the veggies are incorporated.5 eggs
- Eat, smile, and enjoy.
Equipment
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Enchilada sauce:
1, 28 ounce can of diced tomatoes (I like my sauce chunky), 1 teaspoon cumin, 2 teaspoons oregano, 1 teaspoon or more of chili powder, 1/2 teaspoon salt. Place all the ingredients in a saucepan and bring to a boil. Lower heat to a simmer and cook for 15 minutes.Helpful tips
- If you want this dish to cook faster, pre-boil the water so you can put the vegetables in while the pasta is cooking.
- I use enchilada sauce in this pasta for a slightly bolder flavor, but spaghetti sauce works just as well if that’s what you have on hand.
- Shallots and red bell peppers are my go to vegetables, but this recipe is very flexible. Spinach, mushrooms, zucchini, or even leftover roasted vegetables all work nicely.
- Spaghetti is my pasta of choice, but linguine, fettuccine, or any long pasta you enjoy can be used. Short pasta shapes work too, as long as they’re cooked al dente.
- I usually skip garnishing, but a light finishing touch can really elevate the dish. Red pepper flakes, freshly grated Parmesan, chopped parsley, fresh basil, or a bit of freshly ground black pepper are all great options.
- Garlic paste keeps things quick, but you can easily substitute it with two finely crushed garlic cloves.
- If the pasta seems a little dry, reserve a small amount of pasta cooking water and stir it in at the end to loosen everything up and create a silkier sauce.
Nutrition
Originally published in October 2017.
This is kind of like Carbonara with lots of great vitamins! My favorite pasta is carbonara! I love the tomatoes and peppers in this pasta and it was awesome. Great one, Elaine!
Thanks so much Beth! You’re right, it kind of reminds me of Carbonara, it’s just eggier! (Is that a word?) 😉 Thanks for your comment.
I love pasta any way, shape, or form. This was super yummy!
Thanks so much Jennifer.
This was absolutely delicious, and definitely one to try. Al dente pasta is essential.
Thanks Gabby!
I love this dish! Yum.
Hehe Chris!
This made such a perfect meal for the weeknights! I used regular sauce since I had it, but will try your enchilada sauce next time I make it.
Thanks so much, Katie!