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Noodles and Eggs

Rated as 5 out of 5 Stars

"This is my ultimate comfort food, thanks to years of enjoying it as a child. While the flavors aren't sophisticated, they're satisfying. This basic dish is virtually fail-proof and is a great way to use up leftover pasta as a side or can be a quick meal in a pinch. In my family, it was served with ketchup, but feel free to jazz it up with your favorite vegetables for a nutritious variation."
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Ingredients

25 m servings 243 cals
Original recipe yields 4 servings (4 cups)

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  2. Melt butter in a skillet over medium heat. Spoon cooked pasta over the butter, without stirring. Season pasta with paprika, salt, and pepper.
  3. Pour eggs over pasta and cook, without stirring, until eggs begin to set, about 2 minutes. Cook and stir eggs and pasta until eggs are nearly set, about 5 minutes. Cover skillet and remove from heat; allow to sit until eggs are set, 2 to 5 minutes.

Footnotes

  • Cook's Note:
  • If using leftover pasta, noodles can be added cold to the skillet.
  • If you wish to add fresh onion, garlic, or vegetables to the mixture, cook them in the butter before adding pasta to the skillet.
  • Dried herbs or spices can be added with salt and pepper.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 243 calories; 8.5 g fat; 29.9 g carbohydrates; 11.5 g protein; 194 mg cholesterol; 93 mg sodium. Full nutrition

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Reviews

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We love this! Even our kids! I doubled the recipe...added garlic, onions, and cheese. I've made it 3 or 4 times now!

I did.i added some onion , garlic, red pepper and spinach. Found some dried porcinis I needed to use up so threw those in with pasta. It was good.. needed another egg white though, but that was ...

We added peas, salsa, and cheese

Very simple but tasty dish, and easy to tweak to taste.

It was very good! I added some shredded cheese and garlic, and it went very well. I'm definitely gonna make this again.

I made this myself as a child in Brooklyn, NY -- and yes, I used ketchup! I loved it. Sort of a variation on Matzoh Brie using noodles instead of matzoh!

My mom always called this "The WPA Eggs." When I asked her why she said that's what her mother called them because that`s how they made them in the WPA. I gather my grandmother must have either ...