Plated Claire's special spaghetti egg extravaganza with a salad and some sauce ready to be eaten

Claire's Special Spaghetti Egg Extravaganza

A different take on the typical Italian spaghetti meal!
Course Dinner
Cuisine Italian
Keyword spaghetti egg
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 8 cups
Calories 313kcal
Author Elaine Benoit


  • 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
  • 2 tablespoons 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
  • Plate
  • Eat
  • Smile
  • Enjoy


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.


Serving: 2cups | Calories: 313kcal | Carbohydrates: 49g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 102mg | Sodium: 2342mg | Potassium: 361mg | Fiber: 3g | Sugar: 5g | Vitamin A: 815IU | Vitamin C: 20.7mg | Calcium: 33mg | Iron: 1.7mg