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One Pot Spaghetti and Eggs
5 from 12 votes

One Pot Spaghetti and Eggs

This One Pot Spaghetti and Eggs recipe integrates ground beef, garlic, onion, and pasta sauce with spaghetti cooked in chicken broth and seasoned with red pepper flakes. Eggs are gently cooked on top in the oven to maintain runny yolks, creating a dish that combines hearty pasta, savory meat, and creamy eggs. The addition of mozzarella and Parmesan cheeses enriches the flavor, while fresh parsley adds a finishing touch.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 pasta sauce 24-ounce jar
  • 2 cups chicken broth
  • ½ teaspoon red pepper flakes crushed
  • 10 ounces spaghetti uncooked
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 4 egg large
  • ¼ cup mozzarella cheese shredded
  • ¼ cup Parmesan Cheese freshly grated
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Stir in pasta sauce, chicken broth, red pepper flakes and spaghetti; season with salt and pepper, to taste.
  4. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  5. 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.
  6. Place into oven and bake until the egg whites have set but the yolks are still runny, about 7-9 minutes.
  7. Serve immediately, garnished with parsley, if desired.