One Pot Spaghetti and Eggs

Just like mom’s homemade spaghetti, except made even better (and easier!) in one pan – the pasta and eggs are cooked right in!

One Pot Spaghetti and Eggs

There’s nothing better than classic spaghetti – pasta noodles drenched in pasta sauce and freshly grated Parmesan cheese. Well, like extra, extra, extra Parmesan cheese.

MY OTHER RECIPES


And it’s also one of those easy lazy weeknight meals. You just boil some noodles and heat up your sauce.

Except with this recipe, you can do everything at once without dirtying more than one pan. And you can add in some eggs too.

Yes, in the same pan!

So there you have it. One pan. Three glorious things.

Done.

One Pot Spaghetti and Eggs

Just like mom’s homemade spaghetti, except made even better (and easier!) in one pan – the pasta and eggs are cooked right in!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (24-ounce) jar pasta sauce
  • 2 cups chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 10 ounces uncooked spaghetti
  • Kosher salt and freshly ground black pepper, to taste
  • 4 large eggs
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a large oven-proof skillet over medium high heat. Add ground beef, garlic and onion to the skillet, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
  3. Stir in pasta sauce, chicken broth, red pepper flakes and spaghetti; season with salt and pepper, to taste.
  4. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  5. Create 4 small wells with the back of a spoon. Gently crack eggs and slide it into each well, keeping the yolk intact. Sprinkle with cheeses; season with salt and pepper, to taste.
  6. Place into oven and bake until the egg whites have set but the yolks are still runny, about 7-9 minutes.
  7. Serve immediately, garnished with parsley, if desired.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 798.3 Calories from Fat 286.2
% Daily Value*
Total Fat 31.8g 49%
Saturated Fat 11.0g 55%
Trans Fat 0g
Cholesterol 252.3mg 84%
Sodium 1001.9mg 42%
Total Carbohydrate 83.3g 28%
Dietary Fiber 7.5g 30%
Sugars 19.2g
Protein 43.4g 87%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.