Mid-week dinners do not have to be complicated, but they must be tasty. And sometimes you just have to make do with whatever leftovers you may find at the back of your fridge. This meal is no exception, but it looks and tastes great. Stove to table in just 10 minutes.
I actually prefer the lightness of spaghettini (angel hair spaghetti) in this dish, but if you like your pasta slightly thicker, feel free to use traditional spaghetti.
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Fried Egg, Tomato and Chilli Spaghetti
- Total Time: 12 minutes
- Yield: 2 servings 1x
Description
Fried Egg, Tomato and Chilli Spaghetti is a simple yet delightful dish that combines spaghettini, juicy cherry tomatoes, and a hint of heat from chilli flakes, topped with perfectly fried eggs.
Ingredients
- 120g spaghettini pasta (dry)
- 2 eggs
- 12 cherry tomatoes, cut in half
- 1-2 tsp hot chilli flakes
- 2 tbsp (30 ml) oil
- Salad greens (optional, for serving)
- Shaved parmesan cheese (optional, for serving)
Instructions
- Cook the spaghettini pasta according to the packet instructions, typically 3-8 minutes, until al dente. Drain and set aside.
- While the pasta is cooking, heat 2 tbsp of oil in a medium frying pan over high heat.
- Add the cherry tomatoes to the pan and cook for 2-3 minutes, stirring occasionally, until they start to soften.
- Sprinkle 1-2 tsp of hot chilli flakes into the pan and stir to combine with the tomatoes.
- Push the tomatoes to one side of the pan and crack the eggs into the other side. Fry the eggs until the whites are set but the yolks are still runny, about 2-3 minutes.
- Toss the cooked pasta with the tomatoes and chilli flakes in the pan, mixing well to coat the pasta with the flavors.
- Serve immediately, topped with the fried eggs. Optionally, garnish with salad greens and shaved parmesan cheese.
Notes
- For a lighter dish, use spaghettini instead of traditional spaghetti.
- Adjust the amount of chilli flakes to your heat preference.
- This dish is best served immediately to enjoy the runny yolk of the fried eggs.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the eggs may lose their texture.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 200
- Fat: 20
- Carbohydrates: 55
- Fiber: 4
- Protein: 15
- Cholesterol: 180
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Frequently Asked Questions
Why does the article prefer spaghettini over regular spaghetti?
The article specifically says the author prefers the lightness of spaghettini (angel hair) in this dish, since the sauce is minimal — just cherry tomatoes and chilli flakes — and a thinner pasta stays in balance rather than overwhelming the toppings. The recipe does allow traditional spaghetti if you prefer a slightly thicker bite.
Should the egg yolks be runny or fully set?
The instructions fry the eggs until the whites are set but the yolks are still runny — about 2–3 minutes. The notes also warn the dish is best served immediately because stored leftovers cause the eggs to lose their texture and the runny yolk, which is central to the dish.
How do I control the heat level?
The recipe uses 1–2 tsp of hot chilli flakes added directly to the tomatoes in the pan. The notes say to adjust the amount to your heat preference — 1 tsp for moderate heat, 2 tsp for a noticeably spicy dish.
I never would have thought to put fried egg in spaghetti but am really keen to try it. I bet it would be good with spinach in there too!