Wheat Spaghetti with Kale, Sun-Dried Tomato and Poached Egg

The holidays are so frenetic and busy that some nights it seems I hardly sit down before it's time for bed. Add in that it's my busiest work time of the year and training for a half-marathon and there's even less time! Eating a healthy, simple to prepare dinner is at the top of my wish list. Sometimes simple food can be transformed into something special by using a different technique. Roasting kale brings out the best of it's character - slightly crispy, definitely tender and full of flavor. A few minced sun-dried tomatoes add a burst of sweet to balance out the slightly bitter kale. Wheat spaghetti, sauteed shallots and a delicately poached egg round the dish out.

 If you're 100% vegan, opt for a slice of grilled or baked tofu - it would stand in nicely for the egg. If you are using eggs, make an effort to find local, cage-free, organic grain-fed eggs. You are what you eat, and if you are putting crap into your body, you're going to get poor results!

Remember to always get your water boiling, as there is nothing more frustrating than watching it boil while everything else sits ready! For a really easy way to poach eggs, check out these Poach Pods.

Serves 2

INGREDIENTS:

• 4 oz whole wheat spaghetti
• 1 head of kale, chopped into small pieces
• 1 clove garlic, sliced thinly
• 2 shallots, sliced
• 4 jarred sun-dried tomatoes
• 1 tsp oil from sun-dried tomato jar (*full of flavor!)
• salt, cracked pepper
• 2 eggs

DIRECTIONS:

1. Preheat oven to 400' and line a baking sheet with foil.
2. Spread kale on baking sheet and spritz with spray oil and season with salt and pepper.
3. Bake for 10 minutes or until tender and slightly crisp on edges. Remove from oven and set aside.
4. Bring a large pot of water to boil and add a pinch of salt also bring a small pot of water to boil (large enough for 2 eggs or 2 poach pods). Begin to cook spaghetti according to directions while doing step 5.
5. In sauce pan, heat 1 tsp sun dried tomato oil over medium high. Add garlic and shallots and saute until tender, about 8 minutes. 
6. Drain pasta when done and return to pasta pot. Add sun dried tomatoes, kale, and garlic-shallot mix and toss to coat.  Keep warm on stove.
7. Spray poach pods with a little oil. Crack an egg into each pod and gently place in the boiling water. Cover the pot and let water boil gently for about 5 minutes. Remove pods from water.
8. Divide pasta between two plates, place one egg on each plate and serve!