Mark Bittman, a food columnist for the New York Times, wrote an article in 2008 about “Spaghetti Fried Eggs,” an adaptation from a dish published by Arthur Schwartz (once the NY Daily News restaurant critic and food editor.) Often referred to ask “the poor man’s spaghetti,” this simple meal formerly consisted of not much more than fried eggs, pasta, garlic, olive oil and Parmesan cheese. That poor man might have been penniless, but he ate well!
Once I got my hands on the recipe, I knew exactly how I wanted to Inspiralize it! The flavors of the zucchini really come out when paired with minimal ingredients, and the creaminess of the runny yolks give the noodles a saucey consistency. I really like spice, so I decided to throw in some red pepper flakes and…. sriracha! Let’s talk about sriracha for a minute… it’s a hot sauce from Thailand, mainly used with seafood or as a condiment for fried noodles. Bon Appetit actually published a marinara sauce recipe using it! My boyfriend’s business partner uses it like ketchup. It’s pretty life-changing….. I suggest you go buy it and make this recipe tonight!
I’ve transformed “the poor man’s spaghetti” into “the poor girl’s zucchini spaghetti” ….. If you’re afraid of spice, forget the sriracha and enjoy the amazing textures and flavors of this dish without having to clear your sinuses and eat it with a box of tissues.
If you’re daring, squirt sriracha on top! Grab a box of tissues …. it’s worth it!