Roasted onion and tomato spaghetti with poached egg
(from Elyce123’s recipe box)
Source: delicious. Apri1 2006
Prep time: 10 minutes
Cook time: 30 minutes
Serves 3 people
Categories: April
Ingredients
- 2 red onions, cut into slim wedges
- 2 garlic cloves, thinly sliced
- olive oil, to drizzle
- 4 vine-ripened tomatoes
- 300g spaghetti
- 3 eggs
- basil leaves and Parmesan, to serve
Directions
-
Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the onion wedges in a small roasting tray with the garlic slices, and drizzle with plenty of olive oil. Roast in the oven for 15 minutes.
- Cut the tomatoes in half and scoop out and discard the seeds. Cut the tomatoes into strips, add to the onions and toss well. Roast for a further 8-10 minutes.
- Meanwhile, cook the pasta according to packet instructions, drain well (reserving some of the water to poach the eggs) and toss with the onions and tomatoes. Return to the turned-off oven to keep warm.
-
Meanwhile, poach 3 eggs in about 2.5cm of just-simmering water for 3-4 minutes, until just set. Divide the pasta between 3 bowls, top each with an egg and scatter with fresh basil leaves and shaved Parmesan.