Noodles and Eggs

Noodles and Eggs


"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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25 m servings 243 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

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


  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


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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 ...

We added peas, salsa, and cheese

Very simple but tasty dish, and easy to tweak to taste.

It was very good! I added some shredded cheese and garlic, and it went very well. I'm definitely gonna make this again.

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!

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