This is another different recipe that can add some variety to your typical routine.
Ingredients
- 2 tsp (10 mL) extra virgin olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried oregano leaves
- 1/4 tsp (1 mL) hot pepper flakes
- 1 bottle (700 mL) passata (strained tomatoes)
- 1 pkg (5 oz/142 g) baby spinach, chopped
- 1 yellow or orange bell pepper, diced
- 4 eggs
- 1/4 tsp (1 mL) fresh ground pepper
- 3 tbsp (45 mL) fresh grated Parmesan
- 3 cups (750 mL) egg white broad pasta noodles
Directions
Step 1
In a large ovenproof nonstick skillet, heat oil over medium heat and cook shallot, garlic, oregano and hot pepper flakes. Pour in passata and bring to a boil. Reduce heat and simmer for 5 minutes.
Step 2
Stir in spinach and pepper; cook for 5 minutes or until wilted.
Step 3
Crack eggs, one at a time into a small bowl and slip eggs into simmering sauce. Sprinkle with ground pepper. Place in preheated 400 F (200 C) oven for about 10 minutes or until eggs set or cooked to desired doneness.
Step 4
Meanwhile, in a pot of boiling water, cook noodles for about 8 minutes or until tender but firm. Drain well and keep warm.
Step 5
Sprinkle eggs with cheese and spoon with sauce over top of noodles to serve.
Nutritional info per serving (1 of 4)
- Calories 370
- Protein 20 g
- Sodium 540 mg
- Potassium 350 mg
- Total fat 10 g
- Saturated fat 3 g
- Cholesterol 220 mg
- Carbohydrates 51 g
- Fibre 6 g
- Sugars 9 g
- Added sugars 0 g
For more recipes, check out the Heart and Stroke Foundation of Canada Website: Heart and Stroke Foundation of Canada
