This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. —E. Gelesky, Bala Cynwyd, Pennsylvania
Recommended: 26 Healthy Meals in a Bowl
VERIFIED BY Taste of Home Test Kitchen
- 1 package (16 ounces) linguine
- 4 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 8 large eggs, divided use
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus additional for sprinkling
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh parsley, optional
- Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes.
- Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set.
- Drain linguine; return to pan. Add egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.
- Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley. Yield: 6 servings.
Originally published as Linguine with Fried Eggs and Garlic in Taste of Home April/May 2018