Fried Egg Pasta Supper

Ingredients

12 oz / 375 g

spaghetti noodles

3 tbsp / 45 ml

olive oil

2

cloves of garlic, well-smashed

4

Naturegg Omega 3 Eggs

8 cup / 2 L

baby kale leaves

3

slices of prosciutto, sliced into thin ribbons

1/2 tsp / 2 ml

salt

1/2 tsp / 2 ml

freshly ground black pepper (approx.)

grated Parmesan cheese (optional)

Directions

1. Cook the noodles in a large pot of salted, boiling water according to package timing. Reserve 1 1/2 cups (375 mL) of the cooking water before draining.

2. Meanwhile, heat the oil and garlic in a large skillet set over medium-low heat for 2 minutes or until fragrant; remove garlic. Break in the eggs and cook, for 2 to 3 minutes or until whites are set but yolks are still runny.

3. Toss the hot pasta with the baby kale, prosciutto, salt and pepper. Toss in 1 cup (250 mL) of the reserved pasta water, adding more, if needed, to moisten.

4. Divide the pasta between four serving bowls. Top each serving with a fried egg; drizzle with the garlicky oil remaining in the skillet and sprinkle with additional pepper and cheese (if using). Serve immediately and toss at the table before eating.

Tips

1. Replace the baby kale with baby arugula or spinach leaves.

2. Use whole-wheat or gluten free pasta as preferred.

3. Omit the prosciutto for a meatless dish.

4. Add a sprinkle of hot pepper flakes to taste.