With significant amounts of vitamins and minerals, buckwheat pasta is a boon to the health-conscious cook. When this pasta also contains spelt, the nutritional value-and the satisfying flavor-of the dish is all the greater.

Yield: 4 servings

Ingredients:

4 ounces spelt buckwheat spaghetti
2 tablespoons canola margarine
1/2 small red bell pepper, cut into thin strips
1/2 small green bell pepper, cut into thin strips
1/2 small yellow bell pepper, cut into thin strips
1 small white onion, chopped
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon
Pinch herb seasoning salt
Pinch freshly ground black pepper
1 small clove garlic, crushed
4 eggs
1/4 cup grated low-fat Parmesan cheese
6 pitted black olives, sliced
1 vegetable bouillon cube
1/2 cup hot water
Preparation:
Cook the pasta until al dente according to package directions. Drain well, transfer to a large bowl, and set aside.
Place 1 tablespoon of the margarine in a 10-inch nonstick ovenproof skillet, and melt over medium heat. Add the peppers, onion, tarragon, herb seasoning, and pepper, and sauté, stirring often, for 6 to 8 minutes, or until the onions are golden brown and the peppers are soft. Transfer the mixture to a dish, and set aside.
Wipe the skillet clean with a paper towel, and add the remaining tablespoon of margarine and the garlic. Place over medium heat, and using the back of a wooden spoon, move the garlic around in the margarine as it melts. Remove and discard the garlic.
Place the cooked pasta in the skillet, and turn off the heat. Using the back of a wooden spoon, make 4 separate wells in the spaghetti, and break an egg into each well. Top the eggs with the cheese, and spoon the cooked peppers and onions around the eggs. Arrange the olives over the top of the dish.
Preheat the oven to 350 degrees F. Place the bouillon cube and water in a 1-quart bowl, and stir to dissolve. Pour the liquid around the inside edge of the skillet, cover the skillet with aluminum foil, and bake for about 12 minutes, or until the egg whites are firm and the yolks are still soft. Serve immediately.
Serving Suggestion: For an impressive brunch, serve this savory dish with a selection of spelt muffins.