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Spaghetti with Fried Eggs + Braised Whole Scallions

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We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there. 

Today: Take some me time this Monday with a meal that's meant to be enjoyed by one and one alone.

Rhonda's Spaghetti with Fried Eggs and Pangritata for One from Food52  Molly Stevens' Sweet Braised Whole Scallions from Food52

We're starting a new weekly ritual: Monday "me time." Unload after a long Monday -- and gear up for the week ahead -- by enjoying some quality time by yourself, doing whatever makes you smile.

For the first Monday Me Time meal, we have a menu that's meant to be enjoyed by one and one alone. Sit at the table -- or better yet, on the couch -- with your feet up as you detangle a big bowl of spaghetti coated in fried egg yolks and dotted with pockets of puffy whites. And while the pasta's cooking, braise scallions 'til they're rich and onion-y. Why? Because it's easy and you want to.

And don't feel guilty about leaving anyone out: you'll have enough leftover scallions to share with your family and friends.

The Menu

Take advantage of our handy grocery list and game plan, or click the recipe photos or titles to see (and save and print) the full recipes.

Rhonda's Spaghetti with Fried Eggs and Pangritata for One by Rhonda 35

Rhonda's Spaghetti with Fried Eggs and Pangritata for One from Food52

Molly Stevens' Sweet Braised Whole Scallions by Genius Recipes 

Molly Stevens' Sweet Braised Whole Scallions from Food52

The Grocery List

Serves 1, with leftover scallions 

5 bunches of scallions
3 tablespoons chopped Italian parsley, divided
1/3 cup breadcrumbs
2 teaspoons minced fresh rosemary leaves
4 ounces spaghetti
1 teaspoon small capers, drained
1/4 cup grated Pecorino Romano cheese

You probably have unsalted butter, salt, pepper, olive oil, lemon, eggs, and garlic in your kitchen. If not, you'll be needing those, too.

The Plan

1. Start the scallions: heat the oven to 350° F and trim the tops and roots of the scallions. Arrange in a buttered baking dish so that half the bulbs are at one end of the dish, half are at the other, and the greens are overlapping the middle. 

2. Pour 1/2 cup of water into the dish, dot the scallions with 2 tablespoons of butter, and season with salt, pepper, and 1 tablespoon of parsley. Cover with foil and bake for 35 minutes. 

3. Meanwhile, make the pangritata: in a skillet, toast the bread crumbs in 2 tablespoons of olive oil. Add the rosemary, remove from heat, and mix in the zest of half a lemon. Set aside. 

4. Remove the foil from the scallions and increase the oven temperature to 450° F. Roast 10 more minutes, then shake the pan back and forth to coat them with the glaze that's formed. Continue roasting until liquid is evaporated and scallions are starting to brown -- about 5 more minutes. Squeeze a few drops of lemon juice over the scallions and eat alongside the pasta.

5. Pasta time! Cook the pasta to al dente. As it's cooking, fry 2 eggs with olive oil, butter, and 2 cloves of minced garlic.

6. Drain the pasta and toss with the eggs, the capers, and 2 tablespoons parsley, breaking up the eggs as you go. Season with pepper and sprinkle with cheese and pangritata. 

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Pasta, Egg, Weeknight Cooking, Vegetarian, Dinner, Faster, Menu Ideas, Dinner Tonight, Meatless Mondays