Published: January 29, 2026
Protein Spaghetti with Fried Eggs and Garlic
Inspired by a NYT recipe by Mark Bittman called Spaghetti with Fried Eggs, this protein pasta with fried eggs is my latest favorite quick-and-easy meal. I kid you not, I made it three times this week.
Here’s my new fave girl dinner: Leftover Brami protein spaghetti (I get mine from Costco!), two fried eggs cooked in olive oil, lots of garlic, and then I finish it one of many ways.
Here are two of my favorites:
1. One or two heaping spoonful of freshly grated parmesan + lots of black pepper
2. Two heaping spoonfuls of sauerkraut for that tangy, salty finish.
Both versions are comforting. Both take basically no effort. And both feel like a real meal!
The one thing that makes this actually fast
The original NYT recipe calls for freshly cooked pasta, but for this recipe I almost always use leftover spaghetti I’ve meal prepped earlier in the week. That’s why this comes together in about 10 minutes!
My best tip: If your pasta is cold and clumpy, microwave it with a tiny splash of water (like 1–2 tablespoons) to perk it back up before it hits the skillet.
A delicious 10-minute meal
With pasta that is already cooked, here’s the whole plan:
- Fry your eggs in olive oil (crisp edges encouraged)
- Reheat pasta with a splash of water
- Turn off the heat and toss pasta with garlic in the same pan
- Plate it up and finish with salt and pepper to taste as well as parm or sauerkraut!
p.s. If you have some chives or parsley laying around you can add a bit of that right overtop! Done. Cozy. Nourishing
Why I keep coming back to this recipe
- Minimal cleanup: sautee pan, spatula
- It’s forgiving. You can adjust it according to your needs and what you have
- Runny yolks and oil = built-in sauce
- It’s a perfect single serving. The ultimate “meal for one” that doesn’t feel sad!!
- It’s nutritious! For most meals I cook for myself, this is a non-negotiable.
This is the kind of dinner I love eating with a cup of tea (or a glass of wine), a good book, or a comfort show on in the background. I’m eating this and listening to Ina Garten’s memoir while caring for my newborn, and I honestly feel like Ina would approve of this exact situation.
Equipment
One of those one pan dinners! All you need is a sauté pan and a spatula!
More Variations
Riced cauliflower add-in (extra veg, still cozy): I mixed in ¼ cup frozen riced cauliflower one day. If you do this, add it to the pan a couple of minutes before the pasta, let it warm through, then add the pasta and finish everything off-heat.
Greens at the end: A handful of spinach stirred in right at the end, so it gets just a little wilty is such an easy upgrade.
Peas for a freezer win: Frozen peas are a great addition for extra protein, fiber, and nutrients and best of all, no chopping required!
“Clean-out-the-fridge” protein boost: I threw in some leftover chicken kofta I made the other night for dinner, and it was perfect for that evening.
Dietitian Recipe Tips
This serving comes out to about ~500 calories, with roughly ~27g protein and ~5g fiber (it’ll vary depending on the pasta and add-ins).
If you want to bump up the nutritional value I have some Dietitian approved suggestions!
(My number 1!) Add more veg
* Stir in frozen spinach, peas, lentils, white beans, or riced cauliflower
* Or serve alongside a simple side salad or roasted veggies
Bump up the protein
* Add leftover chicken, tofu, tempeh bacon, prosciutto
* Or even add an extra egg
Increase fiber
* Beans, lentils, peas and greens add a good punch of fiber
* Or pair it with a high-fiber veg side like my Simple Roasted Romanesco with Lemon, Garlic, and Parmesean.
A quick note on the sauerkraut
I love the sauerkraut in this recipe for the flavor. It’s tangy and salty and makes everything pop, but I also like it for ease.
I was on an antibiotic recently, so I’ve been making sure I eat at least one serving of fermented foods a day when I can, such as sauerkraut, fermented pickles, kombucha, or a serving of Greek yogurt, probiotic cottage cheese, or kefir. This pasta with the addition of sauerkraut is an easy way for me to do that!
More Vegetarian Recipes
Baked Goat Cheese Pasta with Cherry Tomatoes and Harissa
Easy Vegan Yakisoba Inspired Noodle Stir-Fry
Meatball Alfredo Recipe: Healthy Fettuccini Alfredo with Plant-Based Meatballs
Protein Spaghetti with Fried Egg and Garlic
Equipment
- Skillet
- Spatula
- measuring cups and spoons or kitchen scale
Ingredients
- 2 Eggs
- 1 tbsp olive oil
- 1 cup cooked protein spaghetti
- 1 tbsp garlic, minced
- 2 tbsp grated parmesan
- salt and freshly cracked pepper to taste
Instructions
Fry The Eggs
- Heat olive oil in pan, fry eggs.
Revive Spaghetti
- While the eggs are frying, microwave leftover pasta with 1-2 tbsp water until hot. (about 1 minute).
Combine Ingredients
- In the egg pan, add minced garlic and cook for 20-30 seconds until fragrant.
- Turn off the heat and add spaghetti. Stir all ingredients until the dish is glossy.
Finish Dish
- Plate your pasta and top with parmesan cheese, salt and freshly cracked pepper to taste.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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