Molweni Fam! Makadii!
Yoh, fam!
December is here and the budget struggle is real, but there’s one thing that makes everything better: Spaghetti with Fried Eggs and Crispy Breadcrumbs. This recipe is simple, tasty, and budget-friendly — perfect for when you want a lekker meal without stressing your wallet.
If you have never tried Spaghetti with Fried Eggs and Crispy Breadcrumbs before, today is the day to bless your plate. We are talking pasta, golden fried eggs, and those crunchy breadcrumbs that take a humble dish to the next level. This Spaghetti with Fried Eggs and Crispy Breadcrumbs recipe is quick, easy, and full of flavour — the kind of meal that makes weekday dinners feel fancy even on a Kasi budget.
So fam, let’s get cooking and enjoy this Spaghetti with Fried Eggs and Crispy Breadcrumbs together — trust me, it might just become your forever favourite!
How to make Spaghetti with Fried Eggs and Crispy Breadcrumbs
Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Cost per recipe: Serves 4 for under R40
Ingredients:
- Olive oil, for frying
- 250 ml (1 cup) course fresh breadcrumbs
- 2 thyme sprigs, leaves stripped
- Zest and juice of 1 lemon
- Salt and pepper
- 300 g spaghetti
- 4 eggs
- 30 ml (2 tbsp) chicken or vegetable stock powder
Method:
- Heat a splash of oil in a large frying pan on medium high and fry the breadcrumbs for about 5 minutes or until crisp and golden.
- Remove from the heat and stir in the thyme leaves and lemon zest. Season with salt and pepper. Cool.
- Cook the spaghetti in salted boiling water for about 8 minutes or until cooked al denté. Drain (reserving 250 ml (1 cup) pasta water).
- Heat a splash of oil in a large frying pan on medium and fry the eggs for 3-5 minutes for soft yolks or until cooked to your liking. Season with salt and pepper.
- Combine the stock powder, reserved hot pasta water and lemon juice, to taste. Toss though the pasta. Divide between 4 serving bowls. Top with the fried eggs. Serve with the breadcrumbs.
Note:
- This recipe is great to use up stale bread for the breadcrumbs.
*The image and recipe were supplied by The South African Poultry Association
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