Squid Ink Pasta with Poached Eggs

1Cook the squid ink pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat olive oil over medium heat. Add minced garlic (2 cloves) and sauté until fragrant, about 1 minute.

3Add the cleaned and sliced squid (1) to the skillet and cook until opaque, about 2-3 minutes.

4Deglaze the skillet with white wine (¼ cup) and let it simmer for 2 minutes to reduce.

5Add cherry tomatoes (½ cup) and cook until they start to burst, about 3-4 minutes.

6Squeeze the juice of half a lemon (1) over the squid (1) mixture and stir in chopped parsley.

7Poach the eggs (2) in a separate pot of simmering water until the whites are set but the yolks are still runny, about 3-4 minutes.

8Divide the cooked squid ink pasta (8 oz) onto plates, top with the squid (1) and tomato mixture, and place a poached egg on each serving.

9Garnish with freshly grated Parmesan cheese and additional parsley.

10Serve immediately and enjoy your delicious Squid Ink Pasta (8 oz) with Poached Eggs (2)!