Whole-grain spaghetti with poached eggs
Serves 4
Make this dish any time of day -- in the morning, for brunch, or for a late night supper. When you cut into the egg, the yolk and yogurt make a silky sauce for the pasta.
| Salt and black pepper, to taste | |
| 1/4 | cup olive oil |
| 1/2 | leek, thinly sliced |
| 2 | cloves garlic, chopped |
| 1/2 | teaspoon crushed red pepper |
| 1 | pint cherry tomatoes, halved |
| 8 | ounces whole wheat spaghetti |
| 1 | tablespoon distilled white vinegar |
| 4 | eggs |
| 1/4 | cup chopped fresh basil |
| 1/4 | cup thick plain yogurt |
1. Bring a large pot of salted water to a boil.
2. In a large skillet, heat the olive oil over medium heat. Add the leek , garlic, salt, and black pepper. Cook, stirring often, for 5 minutes, or until the vegetables are soft. Add the red pepper and tomatoes. Cook 3 to 4 minutes or until the tomatoes are just soft; keep warm over low heat.
3. Add the pasta to the boiling water. Stir occasionally until the water returns to a boil. Cook for 9 to 10 minutes or until the pasta is tender but still has some bite.
4. With a slotted spoon, scoop the pasta out of the boiling water and put into the skillet with the tomato mixture. Add 1/2 cup of the pasta cooking water and toss well; keep warm over low heat.
5. Add the vinegar to the remaining pasta water and lower the heat to a simmer. Crack 1 egg into a teacup. Tilt the cup and slowly lower it into the simmering water. When the egg is covered with water, tip the cup and release the egg. Repeat with the other 3 eggs. Poach the eggs for 3 to 4 minutes or until the whites set.
6. Use a slotted spoon to remove the eggs from the water; transfer to a plate.
7. Add the basil to the pasta and toss well. Divide the pasta evenly among 4 warm pasta bowls. Top each with a poached egg and a spoonful of yogurt. Adapted from Jody Adams 