Breakfast Pasta

So, I'm not a big breakfast person...that being said.... I wanted to find a way to make breakfast not feel so much like breakfast. I swear, this meal is so delicious.....you may think it's weird to have eggs on top of pasta, but trust me.....it's off the hook amazing!

Breakfast Pasta

1 lb gluten free pasta
8 eggs
1/2 shallot (about 1 tbsp diced)
2 cloves garlic (diced) 
2 handfuls fresh spinach
1/2 pound bacon (cut into 1"pieces)
1/2-3/4 cup parmesan cheese

Cook Pasta as directed. Reserve about 1/2 cup of the pasta water and set aside before you drain the pasta. You can cook the pasta ahead of time, too. I used leftover pasta when I made this the first time and it worked perfectly!
In a large saucepan over medium-high heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Drain the grease from the pan, but leave about 1 tbsp to saute the other ingredients.
Turn the heat down to medium. Add the shallot and the garlic to the saucepan with the bacon grease. Cook about 3-4 minutes. Make sure you don't burn them... If they start to brown too much, turn the pan down.
Add the spinach. Once the spinach has wilted completely, add the tomatoes.
Cook another few minutes until the tomatoes have softened.
Add the cooked pasta to the sauce pan and toss with the garlic, shallots, spinach and tomatoes. Pour in the reserved pasta water and the parmesan cheese. Toss to coat all the pasta.

Fry two eggs per serving and place them on top of the pasta. This made four servings.
Sprinkle with fresh basil before serving, too!