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One Pot Spaghetti and Eggs

One Pot Spaghetti and Eggs

Yield: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Just like mom’s homemade spaghetti, except made even better (and easier!) in one pan – the pasta and eggs are cooked right in!
5 stars (4 ratings)

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.