Pasta Pomo-Huevos

• -1/2 lb. Whole wheat pasta, cooked al dente
• -EVOO for sauteeing
• -1 tbsp butter
• -1/3 c Kalamata Olives, halved
• -4 large cloves garlic, minced
• -1/3 cup thinly sliced yellow onions
• -1 tsp red pepper flakes
• -1 1/2 to 2 cups grape tomatoes halved
• -1 bunch brocollini, steamed, slighly chopped
• -2 eggs, room temp
• -sprinkle of paprika
• -1 cup freshly grated parmesean-reggiano cheese
• -Chopped Parsley
• -Salt and Pepper to taste

1. Saute onions, olives, garlic, salt, pepper and red pepper flakes in 2-3 tbsp EVOO until tender, then add tomotoes and brocollini. Simmer until nice juices from tomatoes form and add parsley, then swirl with butter. Meanwhile, cook pasta al dente and fry 2 eggs, sunny side up or over-easy sprinkled with paprika, pepper and salt. Serve pasta with sauteed tomatoe/olive/brocollini mixture mixed in and top with fried egg. Sprinkle with losts of cheese. Enjoy!

whole wheat pasta, sauteeing, butter, kalamata olives, onions, red pepper, grape tomatoes, brocollini, eggs, paprika, freshly grated parmesean, parsley, salt

Taken from www.epicurious.com/recipes/member/views/pasta-pomo-huevos-1202318 (may not work)