Garlic Chili Spaghetti & Fried Eggs
with Spinach & Scallions
- Eggs
- Wheat
- Milk
Golden fried eggs crown silky spaghetti in a garlicky, chili-kissed sauce that'll make your taste buds tango! Watch spinach surrender to the heat while scallions add sharp wit. Starchy pasta water transforms humble ingredients into liquid gold that clings to every strand like velvet. Comfort food with spicy attitude and enough garlic to ward off vampires AND boring dinners!
Ingredients
2 unit
Veggie Stock Concentrate
2 unit
Eggs
(Contains: Eggs)
2.5 ounce
Spinach
3 clove
Garlic
2.5 teaspoon
Red Wine Vinegar
1 teaspoon
Paprika
1 teaspoon
Chili Flakes
2 unit
Scallions
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Peel and thinly slice garlic. Thinly slice scallions, separating whites from greens.
-
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Crack eggs* into pan and cook to preference, gently basting with hot oil as eggs cook. Season with salt and pepper. Turn off heat; transfer eggs to a plate and cover with foil to keep warm.
-
Heat a large drizzle of olive oil in pan used for eggs over medium heat. Add garlic and scallion whites; cook, stirring constantly, until lightly browned, 2-3 minutes.
-
Turn off heat; whisk in stock concentrates, garlic powder, half the paprika (all for 4 servings), half the vinegar (all for 4), ½ cup pasta water (¾ cup for 4), and as many chili flakes as you'd like. Whisk until well combined and slightly thickened, 1-2 minutes.
-
Add drained spaghetti to pan with sauce and return to medium-low heat. Add spinach; stir until pasta is coated and spinach is wilted, 1 minute.
-
Turn off heat; stir in 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper.
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Divide pasta between shallow bowls. Top with fried eggs, scallion greens, and as many chili flakes as you like. Serve.
