Spaghetti with Bok Choi, Poached Egg, and Romano Cheese - Untested

https://www.vegetariantimes.com/recipes/spaghetti-with-bok-choy-poached-egg-and-romano-cheese/?scope=anon

1 Tbs. olive oil

8 cups thinly sliced bok choy (about 1 lb.)

1 red bell pepper, thinly sliced

1/2 tsp. red pepper flakes

5 cloves garlic, minced (5 tsp.)

1 cup low-sodium vegetable broth

4 large eggs

1/2 lb. whole-wheat spaghetti

4 green onions, thinly sliced (1/2 cup or 60 to 80 grams)

2 oz. grated Romano cheese (1/2 cup)

1. Cook pasta according to package directions for al dente. 
2. Heat oil in skillet over medium-high heat. Add bok choy, bell pepper, and red pepper flakes; sauté 8 minutes, or until vegetables turn golden. Stir in garlic, then broth. Reduce heat to medium-low, and simmer 3 minutes. Season with salt and pepper, if desired, and keep warm.
3. Bring skillet filled with 2 inches of water to a boil. Crack eggs into skillet; reduce heat to low, and poach 4 minutes.
4. Toss cooked pasta with bok choy mixture. Divide pasta among serving bowls, and top each serving with 1 poached egg, 2 Tbs. green onions, and 2 Tbs. Romano cheese. Season with salt and pepper, if desired.