I have come to appreciate how versatile eggs can be–they’re perfect for any meal at any time of the day. In previous posts I have given you some recipes that incorporate eggs like these Quinoa Kale Scrambled Eggs, this Tri-Color Fritatta, the Mom-lette, or this Quiche! Eggs are one of the easiest sources of protein and can be used in so many ways.
My Italian grandmother use fresh or leftover vegetables scrambled with eggs to create a hearty lunch or dinner that she would serve wedged inside Italian bread or two slices of white bread. Grandma was on to something: She knew that eggs were an inexpensive source of protein and she was never going to waste any food. In addition, paired with some form of bread or pasta a simple, wholesome meal becomes elevated to an easy, elegant, healthy, meal that can satisfy the whole family.
This is another simple recipe that provides protein, fiber and lots of flavor. Its perfect for a weeknight meal, a brunch dish, lunch with friends, or to bring to as a meal that makes several servings. This recipe can be easily doubled or tripled. Don’t be put off by poaching the eggs–that’s an easy skill that I can teach you in seconds. This recipe is delicious as leftovers and does double duty as lunch the next day or as a unique entrée for a party.
Spinach & Tomato Pasta with Poached Egg
- 8 ounces uncooked pasta (whole wheat, gluten free or low carb pasta is fine to use)
- 2 tablespoons extra virgin olive oil
- 2 large (or 6 Roma) tomatoes, seeded and chopped into 1-inch pieces
- 1 garlic clove, minced
- Salt & Pepper to taste
- 2 cups loosely packed baby spinach
- ½ teaspoon paprika
- ½ cup chopped fresh basil
- ¼ cup fresh grated Parmesan cheese
- 4 poached eggs
- Cook pasta according to package directions and set aside.
- In a large skillet over medium-high heat, heat extra virgin olive oil. Add tomatoes, garlic, salt and pepper. Cook, stirring often, until tomatoes are soft, about 8 to 10 minutes.
- Add spinach and paprika. Cook, stirring occasionally, until spinach is wilted.
- Add tomatoes and spinach mixture to pasta and toss to combine. Top with basil and Parmesan.
If using the poached egg:
This is the easiest way to make a poached egg!!
- In a small, shallow skillet bring 2 inches of water to a slow boil (e.g. bubbles at the corners but not the full rolling boil you would use for making pasta).
- Add 1 tablespoon white vinegar.
- Carefully crack open each egg over a strainer or slotted spoon. Allow the extra, thin egg white to drain off, leaving only the yolk and the thicker, denser egg white closest to the yolk.
- Stir the water is a large circle 4 to 5 times to create a small whirlpool. Slowly add 1 egg at time into the center of the whirlpool. Poach for 3 minutes.
- Turn off the heat, remove from heat, and cover the pot until ready to use.
- Remove 1 egg at a time, draining off or tapping off any excess water before placing onto the pasta.
Featured photo by Eaters Collective