Recipe By Cassie
Published Apr 2nd
Noodles and Eggs
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 cups Calories 243.4

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.

Recipe Ingredients

  • 1 ½ cups elbow macaroni
  • 1 tablespoon butter
  • ¼ teaspoon paprika
  • salt and ground black pepper to taste
  • 4 large eggs, lightly beaten

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 243.4
  • Carbohydrate 29.9 g
  • Cholesterol 193.6 mg
  • Fat 8.5 g
  • Fiber 1.3 g
  • Protein 11.5 g
  • Saturated Fat 3.5 g
  • Sodium 92.9 mg
  • Sugar 1.5 g

Chef's Notes

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.


  1. I added onions, spinach, and halved grape tomatoes and it was excellent (a little Parmesan reggiano on top adds to it). Great little brunch dish using last night’s extra casarecce pasta
  2. It is so good! I used Ramen Noodles for the Pasta, and I sprinkled some Parmesan Cheese on top.
  3. 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 - Read more ...
  4. We love this! Even our kids! I doubled the recipe...added garlic onions and cheese. I've made it 3 or 4 times now!
  5. We added peas salsa and cheese
  6. Very simple but tasty dish and easy to tweak to taste.
  7. It was very good! I added some shredded cheese and garlic and it went very well. I'm definitely gonna make this again.
  8. 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!
  9. 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 - Read more ...