Marseille eggs with macaroni

Ingredients for 2 servings:

• 100 g shallot(s), cleaned, finely diced
• 10 g garlic clove(s), cleaned, finely diced
• 30 g butter, mildly soured
• 30 g wheat flour
• 30 g tomato paste
• 50 ml port wine, red
• 100 ml vegetable broth or vegetable stock, unsalted
• 300 g tomatoes, pureed
• 30 ml soy sauce, dark, naturally brewed
• 50 g Parmesan, finely grated
• 1 tbsp, dried oregano, shredded
• 1 tbsp, stripped basil, dried, shredded
• ½ tsp white pepper, finely ground
• Salt
• 200 g macaroni or spaghetti
• 2 eggs, boiled for 6 minutes, peeled, halved
• e.g. Cheddar cheese, grated
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a delicious and simple meal for the whole family

Sauté the cleaned, finely diced shallots and garlic cloves in a buttered pan until translucent. Stir in the flour and tomato paste and sauté gently, stirring frequently, then deglaze with the wine. Stir in the wine and let it reduce. Then stir in the soy sauce, stock, passata, and seasoning until the mixture forms a smooth, homogenous sauce. Season with salt and let the sauce simmer gently for about 15 minutes. Finally, stir in the grated Parmesan cheese until completely melted. Cook the pasta in salted water until al dente, drain, and arrange in two casserole dishes. Pour the sauce over the pasta and decorate each casserole dish with two egg halves. Sprinkle with grated cheese as a topping, if desired. Before serving, briefly place the two casserole dishes under the kitchen grill to melt the cheese or lightly brown it, because after all, the eyes eat too.