I first saw spaghetti with fried eggs in Amanda Hesser's book Cooking for Mr. Latte and it's been in my repertoire since. My kitchen may be bare at times, but I'll usually have a box of pasta and a few eggs on-hand.
Dried pasta (I used angel hair pasta here because that's all I had!)
1 organic egg
3 cloves of garlic
Extra virgin olive oil
Aromat Seasoning (optional)
1. Smash the garlic cloves, discard the peels, and roughly chop. Set aside.
2. Cook pasta according to directions in salted water with a drizzle of olive oil, so that the pasta is nicely flavored and doesn't stick.
3. Right after you drain the pasta, return it back to the pot and add a tablespoon of butter and a splash of olive oil. Toss the hot pasta with the chopped garlic so that the flavors infuse.
4. Dress the pasta with sea salt and black pepper--feel free to add whatever seasonings you like. I happen to like Aromat, the Swiss seasoning salt. Taste and adjust the seasonings.
5. Heat a small frying pan over medium-high heat with a slick of olive oil. Crack the egg into the pan and cook it sunny-side up. Make sure the whites are set. You can put a lid over it for a little bit until they do, but make sure not to overcook it because you want the yolk to still be runny
6. Meanwhile, make the pasta into a nest on your plate. When the egg is done, place it on top. Add a pinch of salt and pepper, and cut into the yolk. Mix it all up and enjoy.