Spicy Garlic Spaghetti with Fried Eggs and Wilted Spinach

This simple yet satisfying dish combines perfectly fried eggs with spaghetti coated in a glossy, garlicky chili sauce. The secret to that silky, clingy sauce is a splash of starchy pasta water, which helps the flavors meld beautifully. Fresh spinach wilts right into the noodles, while scallions add a pop of color and a mild oniony bite.

Ready in just 25 minutes, this recipe is perfect for a weeknight dinner that feels special. The runny yolk from the fried eggs enriches every bite, making it a comforting meal that’s full of flavor without being heavy.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
3. While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Crack eggs into pan; fry to preference, gently basting with hot oil as eggs cook. Season with salt and pepper. (For 4 servings, you may want to cook eggs in batches.) Turn off heat; transfer eggs to a plate. Cover with foil to keep warm. Reserve pan.
4. Heat a large drizzle of olive oil in pan used for eggs over medium heat. Add sliced garlic and scallion whites; cook, stirring constantly, until lightly browned, 2-3 minutes. Turn off heat; whisk in stock concentrates, garlic powder, half the paprika, half the vinegar, ½ cup reserved pasta cooking water and as many chili flakes as you like (all the paprika, all the vinegar and ¾ cup reserved pasta cooking water for 4 servings). Whisk until well combined and slightly thickened, 1-2 minutes.
5. Add drained spaghetti to pan with sauce and return to medium-low heat. Add spinach; stir until pasta is coated and spinach has wilted, 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Turn off heat; stir in 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper.
6. Divide pasta between shallow bowls. Top with fried eggs, scallion greens and as many remaining chili flakes as you like. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

How do I make this dish dairy-free?

Substitute the butter with a plant-based alternative or additional olive oil. The sauce will still be delicious.

Can I add protein like chicken or shrimp?

Absolutely. Cook your protein separately and add it to the pasta when you add the spinach.