Penne with Fried Egg

Penne with Fried Egg

As a kid, I did not like eggs, but loved pasta. This was my mother's ingenious way to get me acquainted to eggs: It worked!

2 servings
Preparation 10 min
Cooking 15 min

420 calories per serving 


150 g gluten free/wheat free penne, or other short pasta   2 cups
2 tsp extra virgin olive oil   10 mL
1/2 tbsp chives, fresh, finely chopped   2 g
1/4 cup pasta cooking water   65 mL
1 pinch salt [optional]   0.1 g
2 eggs size large    
1 tbsp margarine non-hydrogenated   14 g
  ground pepper to taste    

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. To save time, the pasta and the eggs are cooked at the same time. Start cooking the pasta.
  2. Meanwhile, put the olive oil and chives in a serving bowl and set aside in the oven at the lowest setting. When the pasta is almost ready, remove the required amount of pasta cooking water and add it to the bowl. Season with salt and pepper to taste.
  3. Heat the margarine in a nonstick skillet, then break the eggs into it and cook 2-3 min over high heat until the whites are set. To cook more than 4 eggs, you may need to work with 2 skillets at the same time.
  4. Drain the pasta, pour it into the serving bowl then toss well. Spoon the seasoned pasta into the warmed serving dishes and place one egg on top of the pasta. Serve immediately.

Nutrition Facts Table

Nutrition Facts

per 1 serving (140g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 3 g
+ Trans 0 g

15 %


225 mg


160 mg

7 %


56 g

19 %


2 g

10 %


3 g


14 g

Vitamin A

15 %

Vitamin C

0 %


6 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info


Free :
Added Sugar
Source of :
Calcium, Fibre, Folacin, Niacin, Omega-6, Pantothenic Acid, Vitamin A, Vitamin E, Vitamin K, Zinc
Good source of :
Iron, Phosphorus, Potassium, Vitamin B2, Vitamin D
Excellent source of :
Selenium, Vitamin B12

More info

This recipe is in the following categories: Eggs | Pasta | Main courses/Entrées | Halal | High Iron | High Vitamin D | Kosher | Vegetarian

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!