This recipe from The Good Egg was a recurring staple years ago but hasn't seen a lot of use lately. I cooked it recently with bucatini, and that's what's depicted here, but on reflection I do think it works better with spaghetti as the original recipe calls for, and so I've written it up.

The recipe calls for four eggs; I find that it benefits from either slightly decreasing the pasta quantity or increasing the eggs or both. I have written it for six.

The recipe lists broccoli florets as an optional inclusion, cooked with the pasta in the last four minutes of boiling. It also takes well to other inclusions such as bell pepper, sausage meat, kale -- follow your heart.

The tricky part is getting the eggs and the pasta done at the same time. I find it's better to err on the side of the pasta being done first; if the eggs are done first it's hard to avoid overcooking them and setting the yolks while you wait for the pasta to finish.

Spaghetti with Caramelized Onions and Fried Eggs

The Good Egg by Marie Simmons (p. 265)

Ingredients

• ¼ C olive oil
• 2 large onions, halved and cut into thin slices
• 2-4 garlic cloves, minced
• ¼ tsp red pepper flakes
• salt and pepper to taste
• 450g dry spaghetti
• 6 large eggs
• ½ C freshly grated parmesan cheese

Directions

1. Heat the oil in a large skillet over medium-low heat.
2. Add the onions, reduce heat to low, and cook, stirring occasionally, until soft and golden, ~15 minutes.
3. Stir in garlic, red pepper, and salt and pepper to taste.
4. Increase heat to medium low and break the eggs on top of the onions, evenly spaced.
5. Cook until the whites and set and the yolks are still runny, ~5 minutes; add more salt and pepper, if desired.
6. Meanwhile, cook spaghetti al dente.
7. Drain spaghetti, return to pot, and immediately add the egg-and-onion mixture and the cheese and stir to combine. The whites should break up into pieces, and the yolks burst and coat the pasta.
8. Serve with additional cheese.