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
- ½ teaspoon crushed red pepper flakes
- 10 ounces uncooked spaghetti
- Kosher salt and freshly ground black pepper, to taste
- 4 large eggs
- ¼ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F.
- 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.
- Stir in pasta sauce, chicken broth, red pepper flakes and spaghetti; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
- 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.
- Place into oven and bake until the egg whites have set but the yolks are still runny, about 7-9 minutes.
- Serve immediately, garnished with parsley, if desired.