This outstanding pasta and egg recipe blends the best of both worlds. Paprika combined with tomatoes add extra zest and body to the recipe. Enjoy with a giant glass of orange juice and the morning paper!

Eggs and Pasta Verdi

Makes 4 Servings

Water

1 package (9 oz.) fresh spinach noodles OR (8 oz.) dried spinach noodles

1/2 cup grated Parmesan cheese

1 tablespoon cooking oil

1 teaspoon garlic powder

1 teaspoon Italian seasoning, crushed

2 medium tomatoes*, coarsely chopped

Water

4 eggs

Paprika, optional

1. Bring large pot of water to boiling. Cook noodles according to package directions until tender, about 2 to 3 minutes for fresh, 10 to 12 minutes for dried. Drain well.

2. Return noodles to pot. Add cheese, oil, garlic powder and seasoning.

3. Gently toss until noodles are evenly coated. Add tomatoes. Toss again. Set aside. Keep warm.

4. In saucepan or deep omelet pan or skillet, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.

5. Break cold eggs, one at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, one by one, into water.

6. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any rough edges, if desired.

7. Evenly divide noodles among 4 dinner plates. Top each serving with a poached egg. Sprinkle with paprika, if desired. Serve hot.

*Peel and seed, if desired.

This recipe and photo is used courtesy of the American Egg Board.

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