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Sepia Pasta with Broccoli Rabe and Poached Egg

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 servings
Author: Samantha

Ingredients

  • 8 oz sepia or squid ink pasta
  • 2 cups broccoli rabe big stems removed or sliced thinly
  • 3-4 garlic cloves sliced thinly
  • 1 tsp red pepper flakes
  • 2 eggs 1 per plate
  • Salt and pepper to taste
  • Freshly grated Parmesan
  • Olive oil for drizzling

Instructions

  • First cook the poached egg (this can hold while cooking everything else). Crack an egg in a small bowl and then gently add it to a pot of simmering water. Use a spoon to carefully pull the whites of the egg together if needed. Cook the egg for about 4-5 minutes until whites are set then use a slotted spoon to remove and place on towel lined plate until ready to serve.
  • Then cook the pasta in boiling water until al-dente, about 7-9 minutes.
  • As the pasta cooks, make the rest of the dish(this will go quickly). In a skillet, drizzle with olive oil and add sliced garlic. Fry the garlic in olive oil until golden brown and crispy, then remove so it doent burn. Next, add the broccoli rabe and season with salt and pepper and red pepper flakes. Cook until softened but still bright green, about 3-4 minutes.
  • Add a healthy grating of Parmesan cheese and ladle the pasta into the pan with the broccoli rabe. Toss to coat and add a splash of cooking liquid if needed.
  • Add the garlic back in and toss to coat, adding more grated Parmesan if desired.
  • Finally, top with egg and an extra dusting of cracked pepper.