Instructions

1. Begin by gathering all your ingredients: 200g of spaghetti, 300g of ground beef, 1 chopped onion, 2 minced garlic cloves, 400g of canned tomatoes, 2 eggs, salt, pepper, and Parmesan cheese for serving.
2. Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water. This will season the spaghetti as it cooks.
3. Add the spaghetti to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
4. While the spaghetti is cooking, heat a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
5. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
6. Next, add the ground beef to the skillet. Use a spatula to break it apart and cook until it is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
7. Once the beef is cooked, pour in the canned tomatoes. Stir well to combine, and season with salt and pepper to taste. Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
8. When the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and add it to the skillet with the meat sauce. Toss well to combine, adding a bit of the reserved pasta water if the sauce is too thick.
9. In a separate small saucepan, bring water to a gentle simmer. Crack the eggs into the simmering water one at a time, poaching them for about 3-4 minutes or until the whites are set but the yolks remain runny.
10. To serve, divide the spaghetti and meat sauce among four plates. Top each serving with a poached egg, allowing the yolk to run into the pasta. Grate fresh Parmesan cheese over the top and season with additional salt and pepper if desired.
11. Enjoy your Egg Topped Meaty Spaghetti while it’s hot!