Morning Marinara Pasta with Poached Egg & Crispy Potatoes

Morning Marinara Pasta with Poached Egg & Crispy Potatoes ingredients

• 120 g small pasta (e.g., ditalini, small shells)
• 2 tbsp olive oil
• 0.5 medium yellow onion
• 2 cloves garlic
• 1 cup canned crushed tomatoes
• 0.5 cup water or vegetable broth
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes
• 1 medium small potato (e.g., Yukon Gold)
• 2 large eggs
• 2 tbsp fresh basil
• 1 tbsp white vinegar (for poaching)

How to make Morning Marinara Pasta with Poached Egg & Crispy Potatoes

1. Bring a medium pot of salted water to a rolling boil over high heat, then add 120g of small pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta thoroughly and set aside.
2. While the pasta cooks, finely dice 0.5 medium yellow onion and mince 2 cloves of garlic for the sauce.
3. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, then stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
4. Pour in 1 cup of crushed tomatoes and 0.5 cup of water or vegetable broth. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
5. Peel and small dice 1 medium potato into 1/4-inch cubes. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy.
6. While potatoes cook, fill a shallow, wide pot with about 3-4 inches of water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer (small bubbles, not a rolling boil). Carefully crack each of the 2 large eggs into separate small bowls or ramekins.
7. Gently slide each egg into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Carefully remove the eggs with a slotted spoon and drain any excess water.
8. Combine the drained cooked pasta, the thickened marinara sauce, and the crispy potatoes in a bowl. Toss gently to coat everything evenly.
9. Divide the pasta mixture between two serving plates. Carefully place one poached egg on top of each serving. Garnish with fresh basil leaves and a final grind of black pepper before serving immediately.

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