Breakfast Pasta: Spaghetti’N Eggs with Tomato Paprika Sauce

Breakfast Pasta: Spaghetti’N Eggs with Tomato Paprika Sauce

Looking for a pasta dish that can double as a breakfast? Diane Boyd of Cape Fear Nutrition has created just what you are looking for! This dish can be the perfect start to your day. We liked it so much Diane won a Pasta Fits recipe contest by submitting it. Try it and breakfast pasta just might become a staple in your home.

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Breakfast Pasta: Spaghetti’N Eggs with Tomato Paprika Sauce

Prep Time 45 minutes

Servings 4 Servings

Ingredients

Tomato Sauce:

• 2 Tablespoons extra-virgin olive oil
• 1/2 cup sweet onion chopped
• 2 cloves garlic minced
• 1 teaspoon fennel seeds
• 1 teaspoon smoked paprika
• 1 can 28 oz. whole peeled tomatoes with juices, lightly crushed
• Sea salt and Black pepper to taste

Pasta:

• 1/2 box spaghetti about 8oz
• 2 packed cups baby spinach leaves finely chopped
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons extra-virgin olive oil

Cream Sauce:

• 1/3 cup grated Parmesan Cheese
• 2 tablespoons skim or low fat milk
• 3/4 teaspoon sea salt
• 5 large pastuerized egg

Instructions

1. Preheat oven to 400 degrees F.
2. In a 12 inch cast iron skillet, heat olive oil over medium heat. Add onion and cook until softened, stirring occasionally. Add garlic, fennel and paprika and cook while stirring, about one minute or until fragrant.
3. Add tomatoes and simmer, stirring occasionally, until mixture begins to thicken, about 5-7 minutes. Season to taste with sea salt and pepper. With the back of a spoon create 4 pockets in the tomato sauce.
4. Set aside.
5. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
6. Drain the pasta and place in a large bowl. Add spinach, cheese, oil and salt. Toss well until spinach is wilted. Set aside.
7. In separate bowl, beat Parmesan cheese, milk , salt and egg together in a medium bowl until smooth. Pour sauce over the spaghetti mixture and toss to combine.
8. Twirl 1/2 cupful of the spaghetti mixture around tongs or a large fork to form a pasta nest.
9. Transfer pasta nest to skillet with tomato sauce (in pocket created).
10. Repeat making 3 more pasta nests and placing in tomato sauce.
11. Add one whole egg to each pasta nest and transfer skillet to the oven. Bake until the egg whites are set and the yolks still runny, about 8 minutes. Season with salt and pepper.

Recipe Notes

** This recipe was entered into the Pasta Fits Recipe Redux contest. As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.