Orzo pasta with tomato, eggplant, spinach and egg

Print Recipe

No ratings yet

Orzo pasta with tomato, eggplant, spinach and egg

Find out how to use orzo pasta to put a simple but surprisingly tasty dish on the table.

Prep Time10

Cook Time35

Total Time45

Course: Main dish, pasta and cereals

Cuisine: Own recipe

Keyword: orzo, orzo pasta, family food, orzo recipe, pasta dish, easy pasta recipe, pasta with vegetables

language: en

gelegenheid: daily dishes

Servings: persons

Calories: 509kcal

Equipment

oven
cooking pot
baking pan

Ingredients

250 gr orzo pasta
50 gr fresh spinach
1 eggplant
½ onion
1 clove garlic
2 tomatoes
500 ml passata
1 tbl spoon tomato paste
½ cube vegetable broth
4 eggs
4 tbl spoon olive oil

Instructions

Preheat the oven to 180º
Rinse the eggplant and cut into cubes. Drizzle with 2 tbsp olive oil and spread the cubes on a baking tray lined with baking paper. Cook for 30 min. After 15 min, stir the eggplant briefly and continue cooking.
Finely dice the onion and tomato, rinse the spinach and swish it dry. Press the garlic.
Put 2 tbsp olive oil in a pot and add the onion and garlic. Stew these for 2-3 minutes. Add the fresh diced tomatoes. Let it stew for another 5 minutes and then add the spinach leaves. When these have completely shrunk, add the tomato concentrate and passata, along with half the stock cube. Let this simmer, season with salt and pepper. If you like it spicier, add a pinch of spicy paprika..
Cook the orzo pasta according to the instructions on the packet. Put it in a sieve to allow excess water to drain away.
Remove the eggplant from the oven and add it to the sauce.
Put 1 tbsp olive oil in a frying pan and fry the 4 eggs.
Divide the orzo among the plates, spoon the vegetable sauce over it and top with the fried egg. Optionally finish with black sesame seeds, toasted pine nuts or finely chopped parsley....

Notes

Orzo, a type of pasta shaped like rice, combined with the rich, earthy flavour of eggplant, spinach and fresh, sweet tomato. Orzo is often used in Mediterranean dishes and is perfect for a quick meal, as it is cooked in a short time and retains a soft texture.

The aubergine is first roasted in the oven, which ensures that the flavour is fully preserved and results in a soft bite. Together with the spinach and tomato, this forms a simple but powerful sauce. Adding a fried or poached egg on top completes the dish. The egg adds creaminess and extra nutritional value, making the flavours come together even better.

This dish is not only quick to make, but also offers a good balance of carbs, vegetables and protein. Ideal for a weekday meal that is nutritious without compromising on flavour. Try variations with additional herbs such as oregano, basil or a little grated Parmesan cheese for a twist of your own.

Tasty

Nutrition