Do you ever have leftover cooked spaghetti lying around in the fridge? Here's a quick and tasty way to use it up! 1) In a large skillet, heat up a glug or two of olive oil over medium heat. (This obviously depends on the amount you're making. I based this on about 4 cups of leftover cooked spaghetti, which I thought would make about 3 servings.) 2) Fry 2 or 3 cloves of sliced peeled  garlic and a big pinch each of salt and red pepper flakes, just until the garlic is softened (not browned), about a minute. 3) Add your leftover spaghetti and the zest and juice of half a lemon. Toss until the spaghetti is hot and the noodles are coated and separated. Add a little water, if the pasta is sticking together a little too much. Increase the lemon if you prefer it to be more lemony! 4) Transfer the pasta to plates; top each serving with a generous grating of Parmesan and a soft sunny-side-up egg. Sprinkle the egg with a little extra salt and pepper, if desired. When you break the yolk, it mixes with the olive oil and lemon to create an instant sauce! See my quick tip for how to zest a lemon without making a mess here. Photography: Annabelle Waugh