Site Information

The Salty Dog's Blog

Spaghetti with Fried Eggs and Tomato Sauce

Posted by Didi Davis on

This rustic and comforting spaghetti dish is a suppertime favorite. We top it with a quick tomato sauce for a light, fresh touch. The tomato sauce may be made ahead and reheated when serving the dish. Save any extra sauce for another use.
Serves 4 to 6.

For the tomato sauce

1 28-ounce can whole plum tomatoes, with juice

1/4 cup extra virgin olive oil

2 large or 4 small garlic cloves, minced

1/4 teaspoon sea salt, use a good everyday salt for this, such as Himalayan Pink Sea Salt

Freshly ground black pepper, we love our Wynad black pepper with this dish

Chopped fresh parsley and/or basil, optional

For the pasta

Sea Salt, use a good everyday salt for this, such as Himalayan Pink Sea Salt

1 pound spaghetti

1/4 cup best-quality olive oil

8 large eggs

2 large or 4 small garlic cloves, minced

Freshly ground black pepper, we love our Wynad black pepper with this dish

Chopped fresh parsley, optional

Grated Parmesan cheese, to taste

To make tomato sauce, place canned tomatoes in a saucepan, crushing with your hands, potato masher, or large spoon while adding to pan. Place over medium heat, add olive oil and garlic, and bring to a gentle boil, stirring often. Lower heat and simmer sauce 15 to 20 minutes, stirring often and continuing to break up tomatoes as they simmer. At this point, you may puree with a hand-held power blender or through a food mill or leave as is (our preference is to leave as is, as it is more rustic). Taste for seasoning and add more sea salt and pepper, if needed, and herbs if using.

To make the spaghetti dish, bring a large pot of water to a boil. Add sea salt and pasta and cook, stirring often, until al dente.

While pasta cooks, heat olive oil in a large skillet (10- to 12-inch) over medium heat. Add eggs and scatter the garlic over top of eggs. Fry eggs, basting with the olive oil, until whites are almost set and yolks still soft and runny. You may cook eggs longer if you prefer a firmer yolk, but bear in mind that eggs continue cooking in the heat of the pasta and yolks act as a sauce for the pasta.

Drain pasta and return to pot. Add eggs and olive oil and toss together, breaking up eggs. Season pasta with salt and pepper to taste, add parsley if using, and toss again. Serve with a spoonful of warm tomato sauce and a sprinkling of Parmesan cheese.

Recipe Copyright Deirdre Davis 2017.
Use of content requires permission.

View Comments


Baked Eggs with Tomato and Capers

Also known as shirred eggs, baked eggs are elegant, easy, and wide open to variation. Use ramekins, custard cups, individual gratin dishes, or other oven-proof cup. If using a gratin or wider dish, the cooking time will be less as the egg layer is thinner. Simply take the formula below and increase for as many people as you like.Makes one [...]

Read More »


Garlic Soup with Poached Eggs

This classic soup is found in Portugal and Spain along with many variations throughout the Mediterranean. It is extremely easy to prepare and is ready in 20 minutes, using ingredients you most likely have on hand in your cupboard and refrigerator. Perfect for those times you are rushed or have no idea what to make for dinner. Use the freshest eggs to [...]

Read More »


Cranberry Sauce with Garlic

Sweet, savory, spicy, and tart, this whole berry cranberry sauce has a delightful, unexpected burst of garlic and curry. Garlic and curry may sound an unlikely partnership with cranberries, but they team up well and add a spark to fish, roasted poultry, and meats, or in sandwiches. The sauce keeps well in the refrigerator for a [...]

Read More »


Chicken with 40 Cloves of Garlic

Here is a cozy, warming dish with garlic as the main act, the classic Chicken with 40 Cloves of Garlic. It is a dish from Provence that was popularized by James Beard and Richard Olney. Instead of the traditional stewing/braising of the dish, we changed it up a bit by roasting the bird, surrounded with full [...]

Read More »


Braised Garlic and Winter Squash

This side dish is savory and comforting. Do not be afraid of the garlic; it mellows and sweetens as it cooks. You also do not need to be too picky about cutting the squash into uniform chunks; the thinner pieces cook down into a sort of puree, while the larger chunks stay whole. Our favorite [...]

Read More »


Potato and Leek Soup

The French call it Potage Parmentier, named after Antoine-Auguste Parmentier, the tireless promoter of the potato in eighteenth-century France. We made this with the gorgeous blue potatoes from the farm, but it may be made with any color potato you have; red, white, or blue! The classic version of this soup calls for the potatoes [...]

Read More »


French Onion Soup

This delectable classic is made with caramelized onions for a sweetness that contrasts with the savory-saltiness of the broth and the cheese garnish. The length of time needed for the browning of the onions is critical; it will make the difference between an insipid soup and a transcendent one.4 tablespoons unsalted butter 4 [...]

Read More »


Roasted Squash Soup

A yummy, warming soup for fall. Puree the soup until smooth or leave a little chunky if you would like. The butter-sauteed pears add a nice sweet touch and the fresh ginger a bite of heat. Use a flavorful, all-purpose cooking sea salt, such as fine grain grey sea salt. Omit the cream if you [...]

Read More »


Crab Cakes

Many versions of this Maryland specialty have an abundance of flour or breadcrumbs to bind the mixture. These cakes are thin, have a wonderful irregular lacey shape, and are pleasantly light on the palate. The tartar sauce is a close-to-classic with the exception of ketchup (yes, it’s true, from the bottle), added to give it a pale [...]

Read More »