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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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Melt butter in a skillet over medium heat. Spoon cooked pasta over the butter, without stirring. Season pasta with paprika, salt, and pepper.

  • 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.

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.

Nutrition Facts

243 calories; protein 11.5g 23% DV; carbohydrates 29.9g 10% DV; fat 8.5g 13% DV; cholesterol 193.6mg 65% DV; sodium 92.9mg 4% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
08/01/2017
We love this! Even our kids! I doubled the recipe...added garlic onions and cheese. I've made it 3 or 4 times now! Read More
(4)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/01/2017
We love this! Even our kids! I doubled the recipe...added garlic onions and cheese. I've made it 3 or 4 times now! Read More
(4)
Rating: 5 stars
03/28/2015
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 due to me adding veggies Next time I'll try this with ketchup as per recipe submitter.. i forgot and it was great without it Read More
(4)
Rating: 5 stars
09/12/2015
It was very good! I added some shredded cheese and garlic and it went very well. I'm definitely gonna make this again. Read More
(2)
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Rating: 5 stars
02/29/2016
Very simple but tasty dish and easy to tweak to taste. Read More
(2)
Rating: 5 stars
06/15/2016
We added peas salsa and cheese Read More
(2)
Rating: 5 stars
07/24/2015
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! Read More
(1)
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Rating: 5 stars
10/12/2019
It is so good! I used Ramen Noodles for the Pasta, and I sprinkled some Parmesan Cheese on top. Read More
Rating: 5 stars
04/29/2018
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 been a cook in one of the programs or gotten a hold of their recipes. It was used to stretch eggs so everyone could have some; and during those years when they had seven mouths to feed it was a rare day indeed when everyone got their very own fried egg! But grandma made "the WPA" most days. Read More