Brunch Worthy Spaghetti And Eggs Recipes

EGGS AND SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
• Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

BRUNCH-WORTHY SPAGHETTI AND EGGS

Steps:

• Quarter sweet peppers lengthwise, remove and discard stems, seeds and membranes, then place them, cut side down, on a foil-lined baking sheet, 4 to 5 inches from the broiler.
• Broil peppers 8 to 10 minutes or until skins are blistered and dark, then remove from oven, bringing up the sides of foil to seal. Let peppers stand about 15 minutes, then open foil and peel peppers, discarding skin.
• Chop peppers and stir into Marinara Pasta Sauce. Transfer Marinara Pasta Sauce mixture to an extra-large skillet and bring to a low simmer.
• Bring 4 to 6 quarts of water to a rolling boil, adding salt to taste and the Thin Spaghetti, stirring gently. Cook pasta according to package directions; remove from heat and drain well.
• Add Thin Spaghetti to the skillet and toss with the Marinara Pasta Sauce mixture, stirring in the arugula.
• In a nonstick extra-large skillet, heat butter over medium-high heat until hot. Break eggs, one at a time, into the pan; season with salt and pepper.
• Reduce heat to low and let cook until whites are completely set and yolks begin to thicken but are not hard. Use a spatula to carefully flip each egg, and cook to desired doneness.
• Serve pasta immediately, topped with fried eggs and Parmesan cheese.