Breakfast
Brunch
Spaghetti Shakshuka
Serves
2
Prep in
5 minutes
Cooks in
25 minutes
I don't know about you but I am eternally incapable of not over-making when it comes to pasta - there is always too much no matter how much I make.
So what better way to use up said excess than in a super simple recipe that makes said spaghetti super potable & the perfect on the go breakfast.
Key Facts
- Gluten free
- Zero waste
- Breakfast on the go
- Leftover hero
Ingredients
- 85g gluten free tagliatelle
- 1/2 jar tomato & basil sauce
- 2 roasted peppers
- 3 sun-dried tomatoes
- 2-4 eggs
- TO SERVE - mixed leaf salad & seeds
Preparation
01
Preheat your oven to 200°C.
02
Cook your pasta as per packet instructions, whilst it’s bubbling add the sauce & store cupboard bits to a bowl (slice them into 1-2cm pieces), mixing to combine.
03
Drain & rinse the pasta, toss with the sauce etc. & use tongs to create nests. Crack in your eggs & bake for 15 minutes until just set.
04
Serve with your greens, season with pepper & sprinkle with seeds.
Dive in!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
