Brunch-Worthy Spaghetti and Eggs

Blue Box Thin Spaghetti

Made with

Thin Spaghetti Pasta | Barilla

  • Prep
  • Cook
  • Skill

  • 396
  • 12g
  • 52g
  • 18g
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Ingredients for 8 people

  • 1 16-ounce box Barilla® Thin Spaghetti
  • 1 24-ounce jar Barilla® Marinara Pasta Sauce
  • 2 large red sweet peppers
  • 4 cups baby arugula
  • 2 tablespoons butter
  • 8 eggs
  • Salt and pepper
  • 3/4 cup freshly shaved Parmesan cheese


  • Quarter sweet peppers lengthwise, remove and discard stems, seeds and membranes, then place them, cut side down, on a foil-lined baking sheet, 4 to 5 inches from the broiler.
  • Broil peppers 8 to 10 minutes or until skins are blistered and dark, then remove from oven, bringing up the sides of foil to seal.
  • Let peppers stand about 15 minutes, then open foil and peel peppers, discarding skin.
  • Chop peppers and stir into Marinara Pasta Sauce.
  • Transfer Marinara Pasta Sauce mixture to an extra-large skillet and bring to a low simmer.
  • Bring 4 to 6 quarts of water to a rolling boil, adding salt to taste and the Thin Spaghetti, stirring gently.
  • Cook pasta according to package directions; remove from heat and drain well.
  • Add Thin Spaghetti to the skillet and toss with the Marinara Pasta Sauce mixture, stirring in the arugula.
  • In a nonstick extra-large skillet, heat butter over medium-high heat until hot.
  • Break eggs, one at a time, into the pan; season with salt and pepper.
  • Reduce heat to low and let cook until whites are completely set and yolks begin to thicken but are not hard.
  • Use a spatula to carefully flip each egg, and cook to desired doneness.
  • Serve pasta immediately, topped with fried eggs and Parmesan.
  • Customize it: Jarred roasted red peppers work in a pinch. But to really maximize the fresh bold flavors of this dish, use fresh red sweet peppers and roast them yourself.
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