Spaghetti with Bok Choy, Poached Egg, and Romano Cheese

Very good, easy, and adaptable.

I made a halfish recipe using what was labelled chard at the shop, but looked more like bok choy. I called it bok choy and brought it home. Actually any of the strongish tasting greens would do here.

For my halfish recipe, I used 6oz of whole wheat spaghetti, when it should have been only 4oz. This amount seemed fine.

It might do to start the bell pepper sautéing a minute or so before the green, just to get it started.

I used Parmesan rather than Romano. Don't think it made any difference.

The whole thing was quite quick to make. I had all the prep done while the spaghetti water came to a boil.