Eggs in Shell Pasta with Vodka Sauce

Featuring gluten-free chickpea pasta! (not required, but a good choice if you’re craving real pasta and can’t have it). I recently had the opportunity to try this chickpea-based pasta by Banza, and as someone who CAN have regular pasta, I can tell you that it was GOOD! But what isn’t good, smothered in cheesy vodka sauce? Add an egg (or two) and this pasta becomes the perfect breakfast.

Eggs in Shell Pasta Recipe

Ingredients:

  • Olive oil
  • 2 eggs
  • About half of a box of pre-cooked shell pasta (for this recipe, I used Banza)
  • About half of a jar of vodka sauce (can be precooked if you’re using leftovers)
  • 1/4 cup shredded cheese (I used an Italian mix of parmesan and mozzarella)
  • 1/2 cup diced tomato
  • 1 basil leaf (ripped into small pieces) or a few dashes of basil flake seasoning
  • Seasoning of your choice

Estim. Prep & Cooking Time: Pre-cooking pasta/sauce–15 mins. Prep and eggs–20 mins.

Steps:

  • Save time by making the pasta, chopping the tomato, and adding the tomato, cheese and basil to the sauce and heating ahead of time. I usually make pasta for dinner and save leftovers for breakfasts like these.
  • Pour a thin layer of olive oil into a skillet (determine skillet size based on how much pasta you’re using. If it’s overflowing you won’t have much room for the eggs). — NOTE: For this photo, I used two tiny skillets to split my pasta leftovers and cook one egg in each. It’ll still work if you do it all in one pan.
  • Heat on medium. Stir in pre-cooked shell pasta with the olive oil. Usually, I use leftover pasta with whatever sauce I used the night before, that has already been mixed together. If they’re not mixed together yet, do so now in the skillet.
  • If you haven’t already, chop your tomato, rip your basil into small pieces, and add all that plus your shredded cheese to the mixture.
  • Stir occasionally, until the mixture sizzles.
  • Use a ladle to make 2 indentations in the pasta, one for each egg.
  • Carefully crack an egg into each indent, and reduce heat to medium low.
  • Stir the pasta and sauce a little, but not too much so you don’t disrupt the eggs cooking or accidentally break a yolk. The pasta on the bottom will get crispy (and delicious!).
  • To help the eggs cook, since they’ll be slower to do so than the pasta, you can cover the pan with a lid, checking the eggs every few minutes. I like mine a little runnier and I usually don’t let the white cook all the way over the yolk because I like to see some #yolkporn. Let them cook to your desired firmness, then remove from heat. For me, this takes about 10 minutes.
  • Season the eggs to taste, let cool, take photos, and tag me!
  • Tip: I loved eating this one straight from the pan.

2 Comments Add yours

  1. This looks really unusual and delicious!

    Like

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