Skillet Spaghetti with Eggs and Garlic Breadcrumbs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Spaghetti tastes better when served in a skillet and topped with creamy baked eggs.
Ingredients
- extra-virgin olive oil
- 2 garlic cloves, grated
- kosher salt
- 1/3 c. panko breadcrumbs
- 1/4 c. chopped fresh parsley
- 1 lb. spaghetti
- 1 28 oz. can whole tomatoes
- Black pepper
- 4 Eggs, room temperature
- 3 c. arugula
Instructions
- In a large cast iron pan heat 1 tablespoon olive oil over medium heat; cook 1 garlic until fragrant, about a minute. Season with salt and add breadcrumbs, stirring occasionally until golden brown, about 2 minutes. Transfer breadcrumbs to a small dish and mix with parsley; set aside.
- In a large pot of salted boiling water cook spaghetti according to box directions until al dente.
- Meanwhile, in same pan heat 1 tablespoon olive oil over medium heat, and saute remaining garlic until fragrant, about 1 minute. Gently crush tomatoes by hand and add to pan. Season with 1 teaspoon salt, 1/2 teaspoon pepper and simmer on medium heat for 5 minutes. Keep warm while spaghetti finishes cooking.
- Drain spaghetti and add it to tomato sauce. Mix together using tongs to ensure all pasta is well coated in sauce. Increase temperature to medium-high heat and crack in each egg. Cover pan to steam eggs until the whites are cooked and the yokes are still a bit runny, about 5 to 7 minutes. Serve spaghetti in the cast iron pan and top with fresh arugula, olive oil, salt . Sprinkle toasted garlic and herb breadcrumbs over eggs just before serving to keep them crunchy.
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