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This is my mother Claire’s special spaghetti egg extravaganza recipe. My mother loved it for an easy meal that made use of leftover pasta. I almost always make mine with fresh pasta. Either way it makes a delicious dish that everyone will enjoy!
The History of Spaghetti Egg Extravaganza
Ooo-la-la. When I was growing up, we had some type of pasta every single week. And since there were five kids plus my parents, my mom used to make a boat load. Invariably, there were leftovers.
I’ve stated this before, but I’ll say it again: I wasn’t a big fan of leftovers. But when it came to this spaghetti egg extravaganza dish, I would line up with the rest of the clan to wait for a big portion of spaghetti goodness to be plopped on my plate. In fact, it’s a non-traditional dish that I never see or hear that others make!
So yes, this is a great way to perk up leftover pasta. No one will remember it’s a day old because that’s how yummy this dish is. But of course, you don’t have to use leftovers, you can be like me. I cooked fresh Barilla®️ spaghetti to make this delish dish for myself.
Oh, and for my hubby, of course. (He reads this blog.)
One thing my mom used to do any time she made pasta, was put a dollop of gravy (spaghetti sauce) in the pasta after it was drained and ready to be served. It would wet the pasta so it didn’t stick together and it caused the pasta to be just a little reddish.
I remember when Christopher first came to our house and saw that we did that. He really didn’t know what to make of it. Now, I usually just put a little olive oil in the pasta, like most people do.
Fusion Flavors are the Best!
I updated my mom’s recipe in two fresh and delicious ways:
- Instead of wetting the pasta with gravy, I used my homemade enchilada sauce. It gives it a nice little kick of spice!
- And to continue with that flair, I also added fajita veggies.
I think my mother would have approved.
On to Claire’s Special Spaghetti Egg Extravaganza recipe
Here’s where you can find Barilla pasta in Big Y. The pasta aisle is clearly marked so you can find the pasta near the front of the aisle.
“Clean up on aisle 3! Clean out all the other pasta and make more room for Barilla! STAT.”
Close up of Barilla’s many pasta varieties!
One of the things I love about shopping at Big Y is that the prices are better than other stores near by. Hence, I know I’m going to get a good deal.
One of the things I love about Barilla pasta is how well it cooks. Some pastas are hard to judge and get mushy way before you think they should. Not Barilla. It holds its texture nicely. It’s a blank canvas for adding all types of ingredients that will give this delicious pasta your own unique twist.
Doesn’t that sound like my kind of cooking?
The other thing I love about the Barilla brand is what an awesome selection it has. I didn’t even photograph every kind on the shelves. I just gazed at them all.
But I couldn’t stay to gaze too long because I had this delicious spaghetti egg extravaganza to make peeps, and there was no holding me back.
Coupons and More
Barilla pasta, front and center. And do we need to know more?
So, Let’s get to it!
I start by setting some water to boil.
Then I gather the shallots, a red bell pepper and baby portobello mushrooms.
While my wok is heating up, I chop the shallots, peppers and mushrooms.
I add 2 tablespoons olive oil and once that heats up, I add the shallots and pepper along with some salt. I sauté them for 7 minutes, then add the mushrooms and garlic and continue sautéing for 3 minutes.
The water is boiling so I put in the Barilla spaghetti and set the timer for 10 minutes. I love my pasta al dente so I can sink my teeth into it. Thankfully, so does Christopher. But what about you? How do you like your pasta cooked?
No doubt, please leave me a comment because I love to know!
Perfect. First, I dump the spaghetti into a colander and give it a minute to drain. Then I pour the spaghetti in a bowl and dollop some chunky enchilada sauce over it. Also, I stir the spaghetti to coat it. I prefer mine fairly dry but with a reddish tint, like my mother’s. However, you might want to use more, depending on how much you love my enchilada sauce! Hehe!
Now, I crack five eggs in my metal bowl and scramble them together. I heat up the wok again, I plop the spaghetti into the pan and pour the eggs on top of the spaghetti. I take my spatula and flip the spaghetti around allowing the eggs to cook and the vegetables to mix with the pasta.
It takes around 3 minutes for the egg to set.
See all those cute egg balls and tidbits? Finally, it’s time to plate this delicious spaghetti egg extravaganza! I put a bowl of the enchilada sauce on the table because Christopher is one of those people who likes to use more.
I say it’s my cooking.
Closer look, because who doesn’t like closeups? Hmmm?
And one last photo.
Above all I hope you enjoyed this recipe because this is truly a family favorite!!
Hence, please feel free to leave me a comment. For instance, what is a dish that you enjoy that no one has heard of? I’d love to know. Also you can Pin any photo to Pinterest and Yum the recipe to Yummly!Print
A different take on the typical Italian spaghetti meal!
- 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 Barilla spaghetti, or other Barilla pasta
- salt for water
- 1 cup enchilada sauce (see note below)
- 5 eggs, whisked until combined
- Put water on to boil, salt it with 3 – 4 tablespoons salt
- Heat sauté pan or wok on medium
- Add olive oil
- Add shallots, red bell peppers and salt, sauté for 7 minutes
- Add mushrooms and garlic, sauté for 3 minutes
- Add Barilla pasta to water and stir, cook for 10 minutes until al dente
- Drain pasta
- Add enchilada sauce to pasta and mix together (see note below)
- Add to cooked veggies
- Add eggs to pasta and mix until the eggs cook and veggies are mixed with pasta
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.
- Serving Size: 2 cups
- Calories: 320