When one arrives back home from a trip away, I fully believe that a warm and comforting meal is a must. Whatever food is your favorite, whatever dinner makes you content, that’s what you should be eating.
When Scott got back home from being gone for a week, he said he was ready to eat some good food. He said he missed my cooking and couldn’t wait to sit down to a lovely dinner.
Is he fab or what?
And because of my belief mentioned above, I knew he needed something comforting. Scott has a lot of comfort foods and two of them happen to be pasta and fried eggs. I was going back and forth about what to make him.
Breakfast? Or a pasta dish?
Then it occured to me, why not combine them?
The measurements aren’t exact because this is a recipe that can easily be adjusted to serve one or 20.
Andrea’s Spaghetti and Eggs
- Thin Whole Wheat Spaghetti, enough for two people
- 1/2 A Medium Onion, chopped
- 1 Large Tomato, chopped (do not seed, keep the insides)
- About 1 Large Bunch of Finely Chopped Greens of Your Choice (I used Kale and Collards)
- 2 Cloves of Garlic, grated (or finely chopped)
- 1/2 Dry White Wine
- Olive Oil for sauteeing
Bring a large pot of water to a boil and cook pasta till just shy of being done. Drain, reserving some pasta water, about 1/2C and set pasta aside.
In a sautee pan, heat oil over medium high heat and add in the onions. Sautee for just about two minutes and then add in the greens. Cook until the greens have cooked down, now add in the tomato and garlic. Sautee for about a minute. Add in the white wine and simmer for about 2 minutes. Add in just a touch of the pasta water, maybe 2 TBSP. Simmer for another 2 minutes. Add in the pasta, stir and reduce heat to low.
In a small frying pan, add in some olive oil, maybe 2 tsp, just a touch. Heat over medium heat and fry up the eggs to your preferred done-ness. Don’t forget to crack each egg in a small bowl first just to be on the safe side.
Plate up pasta, top with a fried egg or two, sprinkle with parm, drizzle on a little bit more of the pasta sauce and serve!
What I love about this meal is that it really doesn’t take long to make at all. Waiting for the water to boil for the pasta is what takes the most time, everything else is really quick.
I didn’t seed the tomato because I want that juice to help create a “sauce” for the pasta. It’s a very light pasta dish without a heavy sauce. I did this on purpose because I wanted the egg to shine. And if you’re like Scott, who enjoys runny eggs, that will help coat and “sauce” up the pasta.
I listed eggs with no amount because that’s up to you. I ate mine with one egg while Scott had his with two eggs. Do what you like and it’ll work out.
This dish, uses few ingredients and all of them are budget friendly. You certainly don’t have to use wine but can use stock of your choice or a small can of diced tomatoes would work just as well.
Most grocery stores now carry chopped frozen greens, if you can’t find any fresh. I love frozen chopped greens! While I do use fresh when I can, having the frozen on hand is a must for me now.
Now I have a dish in my recipe box that is quick to put together and very filling!
Have fun guys, and remember, always play with your food! Enjoy!