Breakfast Pasta (aka Fideos and Eggs with Coriander Yog!)

SERVES: 4

Make sure to get thin spaghetti not regular ass spaghetti for this dish so that it cooks in the same amount of time as the eggs!

Active Time: 1 hr 10 mins

Total Time: 1 hr 20 mins

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Produce

  • 1 large yellow or white onion
  • 8 large garlic cloves

Pantry

  • ⅓ cup plus 1 T olive oil
  • 8 ounces thin spaghetti
  • Kosher salt, freshly ground black pepper
  • 1 tablespoon whole coriander seed
  • 2 teaspoons smoked paprika
  • 3 tablespoons tomato paste
  • ½ teaspoon red pepper flakes
  • 3 cups chicken stock, veg stock or water
  • 3 tablespoons sherry vinegar

Dairy

  • ⅔ cup whole milk yogurt

Protein

  • 4 large eggs

1. Do some prep:

  • Peel and finely chop 1 large onion.
  • Peel and finely chop 8 garlic cloves
  • Working over a bowl or baking sheet, break 8 ounces (half a box) of thin spaghetti into 2” ish pieces.
  • Coarsely crush 1 tablespoon whole coriander seed.
  • Preheat your oven to 375

2. Toast the spaghetti

  • Heat ⅓ cup olive oil in a large cast iron skillet over medium. Once hot, add the broken spaghetti, and a big pinch of salt and cook, stirring and shaking the pan frequently until the spaghetti toasts and turns golden brown, 3-4 minutes. Using tongs, transfer the toasted spaghetti to a bowl, leaving the oil behind in the skillet.

3. Build the sauce:

  • To the reserved oil, add the onions, and another pinch of salt and cook over medium, stirring frequently until the onions are starting to caramelize, and turn brown in spots, 15-17 minutes.
  • Add the garlic, smoked paprika, and about ⅔ of the crushed coriander seeds and cook until fragrant and soft, 2 minutes longer.
  • Stir in 3 tablespoons tomato paste, ½ teaspoon red pepper flakes and cook, stirring, until the tomato paste sticks to the bottom of the pan and caramelized in some places, 3 minutes longer.
  • Add 3 cups stock or water, 3 tablespoons sherry vinegar and 1 teaspoon salt. Bring the sauce to a simmer, then stir in the toasted spaghetti. Cook, at a simmer, stirring frequently until the spaghetti absorbs some of the liquid add the sauce has thickened enough that you can make a few divots with a spoon for each of the eggs without the sauce fully seeping back in, 7 to 9 minutes. It should not be dry, just thick and saucy.

4. Crack in the eggs and bake:

  • Turn off the heat. Working one at a time, create a little divot for an egg, scotting the spaghetti aside, crack an egg right into the hole, and repeat with all four eggs.
  • Transfer to the oven, uncovered, and cook until the whites of the eggs have set, and yolks are as runny or as set as you’d like (6-8 minutes for runny eggs, 10-12 for jammier yolks). Season the eggs with salt and pepper

5. While the eggs bake, make the coriander yogurt:

  • In a small saucepan or skillet, combine the remaining crushed coriander seed and 1 tablespoon olive oil. Cook over medium heat until bloomed, and fragrant, 1-2 minutes.
  • Stir the coriander oil into ⅔ cup whole milk yogurt and season the yogurt with salt.

6. Serve:

  • Scoop each of the eggs and some spaghetti onto each plate, finish with a big dollop of coriander yogurt and serve hot

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