Spaghetti with Fried Eggs and Garlic Crumbs
- 25 mintotal time
- $0.98£0.85a serving
- 692658calories
- 2220 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
A Neapolitan store-cupboard classic: garlic and olive oil spaghetti with crisp crumbs and a fried egg.
Ingredients
Serves 4.
- 14 oz dried pasta (penne, rotini or spaghetti), spaghetti
- 2 oz panko breadcrumbs
- ½ lemon
- 4 garlic cloves, thinly sliced
- ½ bunch parsley, chopped
- 4 large eggs
- salt, to taste
- ½ cup olive oil
- black pepper, to taste
Contains: wheat (gluten), egg. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of salted water to the boil (start with water from the kettle) and cook the pasta for 10–12 minutes, or as the packet says, until just tender.
- Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan on medium heat and toast the panko for 3–4 minutes, stirring, until golden and crisp. Tip into a bowl and mix with the zest of the lemon and a pinch of salt.
- Wipe out the pan, add 4 tablespoons of the oil and the garlic and cook gently for 2 minutes until pale golden. Take off the heat.
- Drain the pasta, saving a mugful of the cooking water. Toss the pasta into the garlic oil with a splash of the water and the parsley, season with black pepper and divide between plates.
- Heat the rest of the oil in a second frying pan on medium heat and fry the eggs for 3–4 minutes until the whites are completely set and crisp at the edges; cook the yolks until firm for pregnant women, young children and older people. Put an egg on each plate and scatter over the crumbs.
Leftovers: Best eaten straight away.
Ingredients
Serves 4.
- 400 g dried pasta (penne, fusilli or spaghetti), spaghetti
- 60 g panko breadcrumbs
- ½ lemon
- 4 garlic cloves, thinly sliced
- ½ bunch parsley, chopped
- 4 eggs
- salt, to taste
- 90 ml olive oil
- black pepper, to taste
Contains: gluten, egg. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of salted water to the boil (start with water from the kettle) and cook the pasta for 10–12 minutes, or as the packet says, until just tender.
- Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan on medium heat and toast the panko for 3–4 minutes, stirring, until golden and crisp. Tip into a bowl and mix with the zest of the lemon and a pinch of salt.
- Wipe out the pan, add 4 tablespoons of the oil and the garlic and cook gently for 2 minutes until pale golden. Take off the heat.
- Drain the pasta, saving a mugful of the cooking water. Toss the pasta into the garlic oil with a splash of the water and the parsley, season with black pepper and divide between plates.
- Heat the rest of the oil in a second frying pan on medium heat and fry the eggs for 3–4 minutes until the whites are completely set and crisp at the edges; cook the yolks until firm for pregnant women, young children and older people. Put an egg on each plate and scatter over the crumbs.
Leftovers: Best eaten straight away.
Nutrition per serving
| Calories | 692 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 88 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sodium | 192 mg |
| Calories | 658 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 87 g |
| Fat | 28 g |
| Fibre | 4 g |
| Sodium | 192 mg |
Worked out from the ingredients, 203 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $0.98 a serving in the US (range $0.75–$1.30) and £0.85 in the UK (range £0.65–£1.12). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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