Whole-Wheat Spaghetti With Kale, Poached Eggs, And Toasted Breadcrumbs Recipe

Name: Whole-Wheat Spaghetti With Kale, Poached Eggs, And Toasted Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-ounce) piece whole-wheat baguette, cubed; 2 tablespoons extra-virgin olive oil, divided; 3 cups sliced onion (about 1 medium); ¼ cups stemmed, coarsely chopped Tuscan kale (about 18 ounces); 1/2 cup water; 1/4 teaspoon crushed red pepper; 4 garlic cloves, chopped; 2 1/4 teaspoons kosher salt; 4 large eggs; 8 ounces whole-wheat spaghetti; 2 ounces pecorino Romano cheese, divided; 1/2 teaspoon coarsely ground black pepper

Servings: persons

1 (2-ounce) piece whole-wheat baguette, cubed
2 tablespoons extra-virgin olive oil, divided
3 cups sliced onion (about 1 medium)
¼ cups stemmed, coarsely chopped Tuscan kale (about 18 ounces)
1/2 cup water
1/4 teaspoon crushed red pepper
4 garlic cloves, chopped
2 1/4 teaspoons kosher salt
4 large eggs
8 ounces whole-wheat spaghetti
2 ounces pecorino Romano cheese, divided
1/2 teaspoon coarsely ground black pepper

1
Preheat oven to 400u00b0.
2
Place bread in a food processor; pulse until 1 cup fine breadcrumbs form. Combine breadcrumbs and 2 teaspoons oil on a baking sheet. Bake at 400u00b0 for 8 minutes or until toasted, stirring occasionally.
3
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add onion; saute 8 minutes or until golden, stirring frequently. Gradually add kale, stirring to wilt after each addition. Stir in 1/2 cup water, red pepper, and garlic. Reduce heat to medium; cook, uncovered, 12 minutes or until kale is tender, stirring occasionally. Stir in 1/4 teaspoon salt. Keep warm.
4
Bring a large pot of water and 2 teaspoons salt to a simmer. Working with one at a time, crack each egg into a small bowl or ramekin. Gently slide eggs into water; cook 3 minutes or until whites are just set. Carefully remove eggs from water with a slotted spoon; set aside. Remove any remaining egg solids from water with a slotted spoon, and discard.
5
Bring water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and place in a large bowl. Grate 1 ounce cheese. Add cheese, remaining 1 tablespoon oil, and black pepper to pasta; toss to coat. Place about 3/4 cup kale in bottom of each of 4 shallow bowls. Top each serving with about 1 cup pasta mixture, 1 egg, and 1/4 cup breadcrumbs. Shave remaining 1 ounce cheese over servings.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2-ounce) piece whole-wheat baguette, cubed, 2 tablespoons extra-virgin olive oil, divided, 3 cups sliced onion (about 1 medium), ¼ cups stemmed, coarsely chopped Tuscan kale (about 18 ounces), and more.

Yes, Whole-Wheat Spaghetti With Kale, Poached Eggs, And Toasted Breadcrumbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole-Wheat Spaghetti With Kale, Poached Eggs, And Toasted Breadcrumbs

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