Fontina Spinach and Artichoke Pasta Hash
Weird name, but delicious!
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces cremini mushrooms sliced
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon pepper
1/4 teaspoon salt
16 ounces frozen chopped spinach thawed
12 ounces marinated artichokes hearts drained
1 pound angle hair pasta
8 ounces fontina cheese half diced, half shredded (or more!)
2-3 tablespoons heavy cream
1. Bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside.
2. Preheat the oven to 374 degrees F.
3. Heat a large cast-iron skillet, then add the olive oil and heat over high heat. Add garlic and saute for 30 seconds. Add the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste.
4. Add the dill, oregano, crushed red pepper and pepper. Stir in the thawed spinach and artichokes and gently stir everything to combine. Cook another 2-3 minutes until heated through.
5. Add half of the pasta, the cubes of fontina and a drizzle of olive oil, toss well, adding in more pasta if desired.
6. Create small wells for the eggs and carefully crack the eggs into the wells. Sprinkle the eggs with salt and pepper and then add the remaining shredded cheese. Drizzle the cream over the eggs.
7. Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 15-20 minutes. If you want to brown the cheese a bit more turn the broiler on for 30 seconds, but the eggs will probably not be runny anymore.
8. Remove from the oven and add any desired garnishes.
Original recipe link