Spaghetti and Fried Eggs with Orange Pangritata

16 Apr

This dish is simple, easy, and delicious.  It comes together in under fifteen minutes but has layers of yumminess.  I am, of course, smitten with anything that contains some lovely, runny eggs.  This dish was particularly good because the orange from the bread paired beautifully with the rosemary.  The salty capers were a nice foil to the creaminess of the eggs and the sweetness of the honey and orange in the bread.

This dish is especially great because it heats up really well the next day.  Simply place a few teaspoons of olive oil in a pan, add the leftover spaghetti and pangritata, and sauté, tossing frequently, about 6-8 minutes or until heated through.  The noodles fry up with a satisfying crunch and the flavors are even bolder the second time around.

Spaghetti with Fried Eggs with Orange Pangritata

Adapted from Rhonda35 at Food52

Orange Pangritata:

1 cup Lou’s daily bread, cubed

2 tbs. olive oil

2 tbs. fresh rosemary leaves

In a food processor, combine bread and rosemary leaves.  Pulse in short bursts, 15-20 times, until the consistency of coarse breadcrumbs.

In a 10″ cast iron pan, heat olive oil over medium high heat.  Add bread crumbs and rosemary and toast 6-8 minutes until golden brown.

Remove from pan and set aside.  Wipe down cast iron pan.

Spaghetti and Eggs:

6 oz. whole wheat spaghetti

1 tbs. olive oil

1 tbs. Brummel & Brown

3-4 cloves garlic, minced

2 large eggs

1/4 cup baby spinach, chopped

1 tsp. small capers, drained

Freshly ground black pepper

1/4 Parmesan cheese, grated

1/2 tsp. crushed red pepper flakes

Bring a pot of salted water to a boil and add spaghetti.  Cook, according to package instructions, until al dente.  Drain pasta well, reserving about 1/2 cup of cooking liquid.

In 10″ cast iron pan, heat olive oil and Brummel & Brown over medium heat.  Add garlic and carefully crack eggs into pan.  Cook 5-7 minutes until whites are set and yolks are runny.

Add pasta, spinach, capers, and reserved cooking liquid to the cast iron pan with the eggs.  Toss to combine with a pair of tongs, breaking up eggs as you do so.  Add pangritata and crushed red pepper flakes and toss to combine.

Top with Parmesan cheese and serve immediately.

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2 Responses to “Spaghetti and Fried Eggs with Orange Pangritata”

Trackbacks/Pingbacks

  1. Weekend Cook and Tell Round Up: Eggs Abound - April 28, 2011

    […] vizslalvr combined zucchini and ginger for easy weeknight baked frittata. Another eggy favorite is spaghetti with fried eggs topped with rosemary […]

  2. Kelseyincleveland’s First Blog-o-versary « Kelseyincleveland's Blog - July 15, 2011

    […] 4.  Spaghetti and Fried Eggs with Orange Pangritata […]

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