Description
Fried Egg, Tomato and Chilli Spaghetti is a simple yet delightful dish that combines spaghettini, juicy cherry tomatoes, and a hint of heat from chilli flakes, topped with perfectly fried eggs.
Ingredients
Units
Scale
- 120g spaghettini pasta (dry)
- 2 eggs
- 12 cherry tomatoes, cut in half
- 1-2 tsp hot chilli flakes
- 2 tbsp oil
- Salad greens (optional, for serving)
- Shaved parmesan cheese (optional, for serving)
Instructions
- Cook the spaghettini pasta according to the packet instructions, typically 3-8 minutes, until al dente. Drain and set aside.
- While the pasta is cooking, heat 2 tablespoons of oil in a medium frying pan over high heat.
- Add the cherry tomatoes to the pan and cook for 2-3 minutes, stirring occasionally, until they start to soften.
- Sprinkle 1-2 teaspoons of hot chilli flakes into the pan and stir to combine with the tomatoes.
- Push the tomatoes to one side of the pan and crack the eggs into the other side. Fry the eggs until the whites are set but the yolks are still runny, about 2-3 minutes.
- Toss the cooked pasta with the tomatoes and chilli flakes in the pan, mixing well to coat the pasta with the flavors.
- Serve immediately, topped with the fried eggs. Optionally, garnish with salad greens and shaved parmesan cheese.
Notes
For a lighter dish, use spaghettini instead of traditional spaghetti. Adjust the amount of chilli flakes to your heat preference. This dish is best served immediately to enjoy the runny yolk of the fried eggs. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the eggs may lose their texture.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 200
- Fat: 20
- Carbohydrates: 55
- Fiber: 4
- Protein: 15
- Cholesterol: 180