Necessity is the mother of invention. After I had been on holiday in Norfolk and had no meal plans to fall back on. Instead, I looked in the fridge and my store cupboard and found two useful ingredients – spaghetti and eggs. Well, a quick search on google and I found a recipe for spaghetti and fried eggs, at first I thought this was a crazy idea! However, I needed to put lunch on the table and eggs are really healthy for you – read about that here. It was delicious! My little boy loved it, whereas he normally shies away from eating egg, served like this he ate it all.
Here’s the recipe:
- 150g spaghetti
- 2 tbsp olive oil
- 1 garlic clove, thinly sliced
- 2 large eggs
- Large handful of chopped parsley
- Ground black pepper
- Freshly grated Parmesan
Cook the pasta as per instructions on the packet, meanwhile prepare the sauce.
Heat the oil and garlic in a large frying pan for approx 2 mins.
Crack the eggs into the frying pan and cook until the whites are set but the yolks are still runny.
Pour cooked and drained spaghetti into the frying pan, mix well and break up the egg white as you stir.
Mix in chopped parsley and black pepper.
Serve with some freshly grated Parmesan.
You could serve this with a tomatoe and rocket salad if you want to add some vegetables to this meal.
Original recipe from the New York Times.