Spaghetti Egg

This spaghetti egg recipe is a quick, comforting pasta dish made with simple ingredients you likely already have on hand. The eggs create a silky coating on the spaghetti, turning it into a cozy, satisfying meal that’s perfect for busy nights or a clever way to refresh leftover pasta.

Course Dinner

Cuisine Italian

Keyword spaghetti egg

Prep Time 5

Cook Time 18

Total Time 23

Servings cups

Calories 313kcal

Author Elaine Benoit

Equipment

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.

Notes

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