Baked Eggs in Spicy Crunchy Pasta
Wednesday, June 12, 2013
We have all experienced that indecisive moment where we go out for a meal on a Sunday and can't decide between breakfast or lunch. Well here's your solution: combine the two! When someone asks me the 'If you could bring one thing with you to a desert island' question, pasta is often my choice item but even I have a problem making such a cut throat decision on a groggy Sunday.
To me, this is the perfect brunch.
YOU WILL NEED:
PASTA OF YOUR CHOICE (MEASURE OUT WITH PERSONAL BAKING DISHES)
3 TBSP KETCHUP (PER SERVING)
1/2 TSP WORCESTERSHIRE SAUCE
1/4 TSP CHILLI FLAKES
SALT AND PEPPER
PARMESAN CHEESE FOR SPRINKLING
CHOPPED PARSLEY FOR SPRINKLING
Pre-heat the oven to 180 Degrees C or 355 F
Boil the pasta for the instructed amount of time.
Drain and drizzle with a teaspoon of olive oil. Mix in the ketchup, worcestershire sauce, chilli flakes and a pinch of salt and pepper.
Pour the pasta mixture into the personal baking dish, making a small ditch in the middle of the dish by pouring more pasta on the outside than the middle. Bake for 8-10 minutes.
Remove from oven and crack the eggs into the centre of the pasta. Bake for another 15 - 18 minutes or until the whites are cooked and the yolk is how you want it. (I prefer my yolks to be runny).
Sprinkle with parmesan and parsley. Enjoy immediately! (You can also make the pasta in advance and then bake with the eggs when you're ready to eat it.