Make this dish any time of day -- in the morning, for brunch, or for a late night supper. When you cut into the egg, the yolk and yogurt make a silky sauce for the pasta.
|Salt and black pepper, to taste|
|1/4||cup olive oil|
|1/2||leek, thinly sliced|
|2||cloves garlic, chopped|
|1/2||teaspoon crushed red pepper|
|1||pint cherry tomatoes, halved|
|8||ounces whole wheat spaghetti|
|1||tablespoon distilled white vinegar|
|1/4||cup chopped fresh basil|
|1/4||cup thick plain yogurt|
1. Bring a large pot of salted water to a boil.
2. In a large skillet, heat the olive oil over medium heat. Add the leek , garlic, salt, and black pepper. Cook, stirring often, for 5 minutes, or until the vegetables are soft. Add the red pepper and tomatoes. Cook 3 to 4 minutes or until the tomatoes are just soft; keep warm over low heat.
3. Add the pasta to the boiling water. Stir occasionally until the water returns to a boil. Cook for 9 to 10 minutes or until the pasta is tender but still has some bite.
4. With a slotted spoon, scoop the pasta out of the boiling water and put into the skillet with the tomato mixture. Add 1/2 cup of the pasta cooking water and toss well; keep warm over low heat.
5. Add the vinegar to the remaining pasta water and lower the heat to a simmer. Crack 1 egg into a teacup. Tilt the cup and slowly lower it into the simmering water. When the egg is covered with water, tip the cup and release the egg. Repeat with the other 3 eggs. Poach the eggs for 3 to 4 minutes or until the whites set.
6. Use a slotted spoon to remove the eggs from the water; transfer to a plate.
7. Add the basil to the pasta and toss well. Divide the pasta evenly among 4 warm pasta bowls. Top each with a poached egg and a spoonful of yogurt. Adapted from Jody Adams