The combination of crispy Brussels sprouts and fried egg is so good. And this is super fast, especially if you buy the pre-sliced Brussels sprouts from Trader Joes because they cook faster than larger sprouts. I make this often when I'm alone for dinner.
Serves 2 (with left overs)
Ingredients
1 pound Brussels sprouts
1/2 cup pancetta (you can leave this out if you want the dish to be vegetarian)
2 Tbl. olive oil
Salt & pepper
12 ounces whole wheat spaghetti
2 Tbl. butter
1/2 cup parmesan cheese, more to serve
1 lemon, zested
2-4 eggs (depending on how many each person wants)
Instructions
Preheat oven to 425 degrees.
Slice the Brussels sprouts thin, or buy them pre-sliced from Trader Joes.
Toss the Brussels sprouts, pancetta and olive oil together and spread on one or two baking sheets. You don't want them piled up, so use two sheets if necessary for them to lie flat (otherwise they'll steam instead of getting crispy). Place in the oven and cook until they're getting browned and crispy, about 15 minutes, stirring a few times.
While they cook, bring a well salted pot of water to a boil. Cook the spaghetti following the instructions on the package.
Remove 1/2 cup water from the pasta and set aside.
Drain the pasta and return to the pot. Toss in the cooked Brussels sprout mixture, the butter and the parmesan cheese. Stir to combine and let the butter melt. Add some of the pasta water to loosen it all up and help it combine better.
Add the lemon zest and juice from half of the lemon. Taste and add salt and pepper if needed.
Keep the pasta warm while you fry the four eggs.
Put some pasta on each plate then lay a fried egg or two on top. Sprinkle with some parmesan cheese and serve.
Comments