Mediterranean Poached Egg Pasta
This one-pan dish combines poached eggs with pasta and vibrant seasonal vegetables, inspired by Mediterranean flavors and perfect for a quick weeknight meal.
The dish brings together the essence of the Mediterranean, where ingredients like eggs, pasta, and fresh produce are staples. The poaching technique enhances the richness of the eggs, reminiscent of traditional Middle Eastern breakfasts. Seasonal vegetables such as zucchini and tomatoes not only add freshness but also tie the dish to the bountiful harvest of September in Belgium. The connection to the geopolitical climate is reflected in the use of ingredients that symbolize cultural exchange and resilience. Inspired by Defiant Netanyahu Denounces Palestine Recognition, to a Mostly Empty U.N. Hall and ICE Officer ‘Relieved of His Duties’ After Pushing Woman to Floor.
Instructions
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
- Add sliced zucchini and cherry tomatoes to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes until vegetables are tender.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Once the vegetables are cooked, add the drained pasta to the skillet, tossing to combine with the vegetables.
- Create four wells in the pasta mixture and crack an egg into each well. Cover the skillet and reduce heat to low. Cook for about 5-7 minutes, or until the eggs are poached to your desired doneness.
- Garnish with chopped fresh parsley before serving.