Sesame Noodles with Wilted Greens

Ingredients

• 1 clove garlic
• 1/4 cup soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp rice vinegar
• 1 Tbsp brown sugar
• 1 Tbsp sesame seeds
• Pinch red pepper flakes, optional
• 8 oz. whole wheat spaghetti
• 1 Tbsp olive oil
• 8 oz. fresh spinach
• Salt and pepper to taste
• 4 large eggs

Directions

1. Start with the sesame sauce so it has a little time to come together. Finely mince the garlic clove, then stir it in a small bowl with the soy sauce, sesame oil, rice vinegar, brown sugar, sesame seeds and red pepper. Put the sauce to the side.
2. Bring a large pot of water to a boil for the pasta. When the water is boiling, add the pasta and cook it until tender. Drain it in a colander, then transfer it back to the pot with the heat off. Add the sesame sauce and toss everything together, then cover the pot so the noodles stay warm until you are ready to eat. As the pasta rests, it will keep soaking up that sauce.
3. As the pasta cooks, make the greens. Mince the garlic clove and place it in a large skillet with the olive oil. Cook the garlic in the oil over medium heat for about one minute, just until it smells fragrant and softens a touch. Add the spinach and sauté only until it wilts. You want it still bright green and a little plump-looking. Add salt and pepper to taste, then take the skillet off the heat.
4. Cook the eggs however you like them: sunny-side up, over hard, poached, scrambled or soft boiled.
5. Stir the spaghetti well so the sesame sauce gets evenly distributed again, then portion it into four bowls. Spoon the wilted greens into each bowl, top each one with an egg and serve.