Hearty Italian Tomato-Potato Breakfast Pasta with Poached Eggs

Hearty Italian Tomato-Potato Breakfast Pasta with Poached Eggs ingredients

• 100 g ditalini or other small pasta
• 1 tbsp olive oil
• 0.5 medium yellow onion
• 2 garlic cloves
• 1 small potato
• 400 g canned crushed tomatoes
• 1.5 cups vegetable broth
• 0.5 tsp dried oregano
• 0.5 tsp dried basil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 large eggs
• 1 tbsp fresh parsley
• 2 tbsp Parmesan cheese

How to make Hearty Italian Tomato-Potato Breakfast Pasta with Poached Eggs

1. Heat 1 tablespoon of olive oil in a deep skillet or a Dutch oven over medium heat. Add the finely chopped yellow onion and cook for 3-5 minutes, stirring occasionally, until it softens and becomes translucent.
2. Stir in the 2 minced garlic cloves and the diced small potato. Cook for another 2-3 minutes, stirring, until the garlic is fragrant, being careful not to let it brown.
3. Pour in 1.5 cups of vegetable broth, along with 0.5 teaspoon of dried oregano and 0.5 teaspoon of dried basil. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 8-10 minutes, or until the potato cubes are tender.
4. Add the 400g of canned crushed tomatoes to the skillet, along with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir well to combine, then add the 100g of ditalini pasta.
5. Increase the heat to medium-low, ensuring the pasta is submerged in the sauce. Cook for 8-10 minutes, stirring frequently to prevent sticking, until the pasta is al dente (tender but still firm to the bite). If the sauce becomes too thick, add a splash of hot water or broth.
6. Once the pasta is almost done, make two separate wells in the sauce. Carefully crack one large egg into each well, ensuring the yolks remain intact.
7. Cover the skillet and continue to cook for 4-7 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preferred doneness).
8. Remove the skillet from the heat. Gently transfer the pasta and one egg per serving to bowls. Garnish with chopped fresh parsley and grated Parmesan cheese, if desired. Serve immediately while hot.

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