- 1/4 cup extra-virgin olive oil
- 2 onions, halved and cut into thin slices (about 2 cups)
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper flakes
- kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 2 cups small broccoli florets (optional)
- 4 large NestFresh Eggs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese or Pecerino-Romano cheese, plus extra for serving
Heat the oil in a large skillet over medium-low heat. Add the onions, reduce the heat to low and cook, stirring occasionally, until golden, about 15 minutes. Stir in the garlic, red pepper flakes, salt to taste and a grinding of pepper. Set aside. Cook the spaghetti in a large pot of boiling salted water until al dente, 10 to 12 minutes. If using the broccoli, add it during the last 4 minutes of cooking. Meanwhile, reheat the onions in the skillet over medium-low heat. Break the eggs on top of the onions, spacing them evenly, and cook until the whites are set but the yolks are still runny, about 5 minutes. Sprinkle with salt and pepper. Drain the spaghetti and broccoli, if using, and immediately return to the cooking pot. Add the egg and onion mixture and the cheese and stir thoroughly until the yolks coat the spaghetti and the whites break up into pieces. Serve at once, with additional cheese on the side.
Nutrition Information per servings: Calories 138, Protein 5g, Carbohydrates 19g, Saturated Fat 1g, Total Fat 4g, Cholesterol 46mg, Sodium 57mg
Notes: Fried eggs and pasta are delicious together. The soft-cooked yolks form a sauce that coats the pasta, while the tender whites, torn into shreds, mix with the caramelized onions and crushed red pepper flakes. This dish was inspired by a recipe called Spaghetti Salerno-Style that appears in Naples at Table, an excellent cookbook by Arthur Schwartz.