De Ma Cuisine



January 2013



Dinner Solved

Written by , Posted in Thoughts


Last week we were getting back into the routine of regular life. We’d been out of the country for two weeks. I’d finally gotten groceries, but our Abundant Harvest Organics delivery hadn’t started back up yet (it has now, and I’m so thankful!!). Our produce drawer included: 6 carrots, 1 1/2 (enormous) Korean daikon radishes, 1 black spanish radish, 1 fennel bulb, pomegranates, and a few squishy apples. I’d frozen a few things before we went away (spinach, cabbage, radicchio, broccoli), but things were sparse.


Pasta is a quick go-to meal in our home. I include it on our menu, often for days when I think I’ll need an easy dinner. Pasta is a great way to use random veggies (that compliment each other, of course). For this meal, I added some leftover ground beef, from Tacos that I’d made last week, that I’d frozen after cooking, and dinner came together quite nicely.

Oh, and I added a fried egg on top of each bowlful. I’ve done this before with pasta and will do it again. It’s a very good idea.




So the lesson to be learned here: If you’ve got pasta, veggies, tomato paste, olive oil, vinegar, and eggs, you’ve got a meal. Done. Dinner time.

Happy Eating!

Fried Egg Pasta

Last modified on 2013-01-11 19:39:53 GMT. 0 comments. Top.

Fried Egg Pasta

Recipe Type: Main, Dinner, Pasta, Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Simple and delicious with a fried egg on top.
  • 1/2 pkg rotini rice pasta or whole wheat pasta
  • 2 T olive oil
  • 1/2 onion, chopped
  • 2-3 carrots, grated
  • 3-4 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 t salt
  • 1/4 t pepper
  • 1/4 to 1/2 t smoked paprika
  • 2 C pasta water
  • 1/4 to 1/2 C cooked ground beef (I used leftovers)
  • 1-2 C spinach (I used some that I’d frozen from fresh)
  • 1 egg/serving
  • parmesan cheese, grated, for topping
  1. Heat salted water for pasta.
  2. In another pan, heat pan (if you’re using raw meat, cook it now, when it’s almost finished cooking, drain beef, add oil and go to onion step), then add oil. When oil is hot, add onion, carrot, and 1/2 t salt; cook 3-5 minutes, stirring occasionally. Add garlic and cook 1 minute. Add balsamic vinegar, stir in, and cook 1 minute.
  3. Add tomato paste, stir in and cook 1 minute. Add paprika, pepper, 1/2 t salt, beef, and pasta water. Cook 5 minutes. Add spinach and cook 1-2 minutes.
  4. Cook pasta until al dente. Drain and add sauce to pasta. Stir. Taste and adjust seasoning if necessary. Cover and keep warm.
  5. In sauce pan, or a new pan, add a little more oil. Add eggs to pan and cook, covered, over low heat. Flip, turn heat off, and let them continue to cook until yolks are to desired doneness (I like mine “over medium” – whites set, yolks slightly runny).
  6. Serve pasta topped with parmesan cheese and an egg.

Caesar Salad or Garlic Bread would go great with this dish!


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