Spaghetti with Fried Egg
The spaghetti with fried egg from Spoonsparrow is not only perfect for leftovers but also tastes great for the whole family.
Ingredients
- 300 g whole wheat spaghetti (or chickpea spaghetti)
- Salt
- 1 bundle herbs (e.g., parsley, chervil)
- 5 spring onions
- 2 tbsp olive oil
- chili flakes
- 200 ml soy cream
- 4 eggs
- Pepper
Instructions
-
1.
Cook the spaghetti in boiling salted water according to package instructions until al dente. Then drain and set aside.
-
2.
While the pasta cooks, wash the herbs, shake off excess moisture, remove leaves from stems and chop. Trim and rinse the spring onions, then slice into thin rings. Heat the oil in a pan and sauté the onion rings over medium heat for about 2–3 minutes until translucent. Add chili flakes, soy cream and herbs; bring to a gentle simmer and stir in the spaghetti. Divide the mixture into four nests and press a small indentation into each with a spoon.
-
3.
Crack an egg at a time and place one into each pasta nest. Season the fried eggs with salt, pepper and additional chili flakes, cover the pan and cook over medium heat until the whites set but yolks remain runny. Serve the spaghetti with fried egg immediately.
