This is my favorite way to utilize extra leftover pasta. It’s the perfect comfort food, especially during the winter.
- Olive oil
- 2 eggs
- About half of a box of pre-cooked pasta of your choice
- About half of a jar of pasta sauce of your choice (can be precooked if you’re using leftovers)
- Extra: cherry tomatoes, bell pepper, sausage, ground beef, etc.
- Red pepper flakes and other seasoning of your choice
Estim. Prep & Cooking Time: 20 mins.
- Pour a thin layer of olive oil into a skillet (determine skillet size based on how much pasta you’re using. If it’s overflowing you won’t have much room for the eggs).
- Stir in pre-cooked pasta with the olive oil. Usually, I use leftover pasta with whatever sauce I used the night before, that has already been mixed together. If there isn’t enough sauce to keep the mixture in the pan liquidy, I add more sauce. If I’m out, I add olive oil or a little broth.
- If you have the time/ingredients available, you can chop up some cherry tomatoes, bell pepper, or sausage (whatever you have!) and add it to the mixture.
- Sprinkle in red pepper flakes or your desired seasoning to give the sauce some spice (this is the “purgatory” part).
- Heat on medium, stirring occasionally, until the mixture sizzles.
- Use a ladle to make 2 indentations in the sauce, for the eggs.
- Carefully crack an egg into each indent, and reduce heat to medium low.
- Stir the pasta and sauce a little, but not too much so you don’t disrupt the eggs cooking or accidentally break a yolk. The pasta on the bottom will get a little crispy and will be delicious.
- To help the eggs cook, since they’ll be slower to do so than the pasta, you can cover the pan with a lid, checking the eggs every few minutes. I like mine a little runnier and I usually don’t let the white cook over the yolk because I like to see that #yolkporn in my photos. Let them cook to your desired firmness, then remove from heat.
- Let cool, take photos, post to IG and tag me!
- And then I usually enjoy this one straight from the pan.