5 Ingredients or less

Meatless Monday: Fried Egg, Chilli and Tomato Spaghetti

Fried Egg, Chilli and Tomato Spaghetti is simple fare but equally as delightful.

Meatless Monday: Fried Egg, Chilli and Tomato Spaghetti

We’ve been truly blessed with the weather in Sydney this past week. Thursday was the fourth warmest day this calendar year, and considering that January and February are our Summer months, that’s something.

Meatless Monday: Fried Egg, Chilli and Tomato Spaghetti

Nevertheless, the nights are getting colder now and with that come cravings for comfort food. While roasts and slow-cooked stews fall under that category, we don’t always have time to make such elaborate meals, so a quick spaghetti with a hint of chilli is a great way to warm up after the sun has gone down.

And considering we had churrasco for lunch yesterday, this simple vegetarian meal was also a welcome break from all the meat.

Meatless Monday: Fried Egg, Chilli and Tomato Spaghetti

Meatless Monday: Fried Egg, Chilli and Tomato Spaghetti
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Meatless Monday: Fried Egg, Chilli and Tomato Spaghetti

I actually prefer the lightness of spaghettini (angel hair spaghetti) in this dish, but if you like your pasta slightly thicker, feel free to use traditional spaghetti. Chilli flakes can be substituted by 1 tbsp Sambal Oelek paste or a finely chopped red long chilli. I used organic cherry tomatoes and eggs.
Servings: 2

Ingredients

For the spaghetti:

  • 120 g dry spaghetti pasta
  • 2 eggs
  • 12 cherry tomatoes cut in half
  • 1-2 tsp hot chilli flakes
  • 2 tbsp oil

To serve (optional):

  • salad greens
  • shaved parmesan cheese

Instructions

To make the spaghetti:

  • Cook pasta according to packet instructions (3-8 minutes depending on the type you use).

In the meantime, prepare your eggs and tomatoes.

  • Heat oil in a medium fry pan over high heat.
  • Crack in eggs, lower heat to medium and fry, sunny side up until the whites are set.
  • Remove from pan and slice into strips.
  • Return pan to heat and add cherry tomatoes, then using a pair of tongs, trasfer cooked pasta into the pan, add chilli flakes and stir-fry for another minute.
  • Add shredded eggs and mix.

To serve: divide spaghetti between 2 bowls.

  • Serve with some shaved parmesan and a side of salad greens if you wish.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook

 

Meatless Monday: Fried Egg, Chilli and Tomato Spaghetti

21 comments

starloz May 14, 2012 at 12:48 pm

I adore the simplicity of this dish, it sounds delightful.

Reply
JeannieRichard May 14, 2012 at 12:50 pm

The last photo says it all.

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Martyna @ Wholesome Cook May 14, 2012 at 1:00 pm

Thank you! PS I’m making another batch for lunch as we speak!

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JeannieRichard May 14, 2012 at 1:49 pm

Stop teasing!!

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thelifeshemade May 14, 2012 at 1:22 pm

Nothing is tempting my low-carb self as looking at your beautiful photos of pasta.

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Eha May 14, 2012 at 2:39 pm

A rather interesting way of ‘treating’ eggs ! Would you believe I’ll be able to make this using the last cherry toms from my own beds in the Southern Highlands? :) !

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Martyna @ Wholesome Cook May 14, 2012 at 2:41 pm

That’s great! I wish my plants grew big enough to fruit this year, lucky you! Enjoy!

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branny May 14, 2012 at 8:45 pm

This looks simple, delicious, and easy to whip up out of the pantry.

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frugalfeeding May 15, 2012 at 2:30 am

Fantastic! Egg goes SO well with pasta. I’ve met with scepticism about the combination, but you won’t receive any from me – delicious.

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Martyna @ Wholesome Cook May 15, 2012 at 5:25 am

My view is that if Asian cultures can do it with rice and noodles, why not have it with pasta! Besides they are the basic ingredients that go into good egg pasta, so logically there should be none of that resistance.

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frugalfeeding May 15, 2012 at 5:26 am

I like that view :D. Exactly – that’s precisely my argument.

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Courtney May 15, 2012 at 3:19 am

Love the empty plate – because that’s what you’d see at my house if I made this.

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TasteFood May 15, 2012 at 6:31 am

I love the heat and simple flavors in this recipe!

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ChopinandMysaucepan May 15, 2012 at 9:45 am

Dear Martyna,

I love the simplicity of this dish and I usually use baby capers instead of the egg to save myself even more work :)

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Martyna @ Wholesome Cook May 15, 2012 at 3:20 pm

Thank you ChopinandMysaucepan. You’re right that capers go well with this too. Perfect for when you’re craving salty things. The egg is more of a subtle creamy choice, and yes a tad more work. :-) but worth it!

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Nami | Just One Cookbook May 15, 2012 at 2:43 pm

My gosh, this looks so easy and delicious! I’ve never add fried eggs in spaghetti before…I totally never thought of that (I put it on bread, rice, but not pasta?! what was I thinking?). This is going to be our lunch this week. Could be tomorrow! ;-)

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Martyna @ Wholesome Cook May 15, 2012 at 3:18 pm

It’s such a nice combination, I hope you enjoy it. I did. 3 times yesterday… Lucky we are interstate today because I’d happily enjoy it all over again!

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Sissi May 15, 2012 at 6:31 pm

Egg is one of the rare sources of protein I sometimes prefer even to good meat (although a thin slice of fried bacon would be difficult to refuse as a company ;-) ). Your spaghetti looks delicious.

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filingawaycupcakes May 16, 2012 at 8:33 am

I love this! So simple and fresh.

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Rufus' Food and Spirits Guide May 16, 2012 at 10:55 am

What a wonderful, simple, tasty meal.

Reply
kat May 16, 2012 at 5:51 pm

YUMMY! I love this idea! So simple for any night :)

Reply

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