Chipotle Artichoke Pantry Pasta

• 1 pound spaghetti
• 2 tablespoons olive oil, separated
• 14 ounce can of artichoke hearts, cut into long slivers
• 3 garlic cloves, minced
• 1-2 chipotle peppers, canned with adobo sauce, minced
• 1-2 tablespoons adobo sauce
• 4 eggs
• Parmesan cheese
• Salt and pepper to taste

1. Cook the pasta in salty water according to package instructions or your preference. Reserve 1-2 cups of the cooking liquid.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the garlic and artichoke hearts and saute 2 minutes until warmed through and any of the can juices from the artichokes has evaporated. Add the minced chipotles and cook another 1-2 minutes. Salt and pepper to taste.
3. Add the remaining tablespoon of olive oil and the adobo sauce to the pan and mix with the veggies, and then add the pasta. Use the reserved pasta water to help the pasta and veggies intermingle (I usually use about 3/4 cup). Keep the pasta warm on low heat while you cook the eggs. Add more of the pasta water or a drizzle of olive oil as needed if the pasta starts to look dry as you are keeping it warm.
4. Meanwhile, in a saute pan, cook 4 eggs over easy, adding plenty of salt and pepper. As the eggs are finishing, serve the pasta into 4 bowls. Top each bowl with an egg. Add parmesan cheese to the top (I like to create wide, thin slivers by dragging my knife down the wedge of cheese). Enjoy while the pasta is hot and the egg yolk is still runny!

spaghetti, olive oil, hearts, garlic, peppers, adobo sauce, eggs, parmesan cheese, salt

Taken from food52.com/recipes/80620-chipotle-artichoke-pantry-pasta (may not work)