Spaghetti with Vegetables and Poached Egg in Chile-Lemon Sauce
Prep Time30minutes
Servings2Servings
Ingredients
2oz.spaghetti
1Tbsp.extra virgin olive oil
1Tbsp.finely chopped garlic
Pinchred pepper flakes
16 oz. jar artichoke hearts, drained, quartered
4cups/4 oz. spinachroughly chopped
2tsp.lemon juice
2eggs
¼cup/½ oz. thinly sliced scallions
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and reserve.
Heat a small saucepan with salted water. Hold at a simmer.
Heat a sauté pan over medium heat. Add the olive oil, garlic and pepper flakes. Heat until aromatic (about 30 seconds). Add the artichoke hearts and cook until lightly browned (about 2 minutes). Stir in the spinach. Cover the pan and wilt.
Increase heat on the small saucepan. Crack the eggs into the water. Keep it at a simmer and cook for 3 minutes. This will yield a runny yolk and a set white. Cook longer if desired.
Finish the pasta while the eggs cook. Stir in the lemon juice and spaghetti. Taste and adjust seasoning. Divide between 2 bowls. Top each with an egg and sprinkle with scallions.