Noodle pan with egg

Ingredients for 3 servings:

• 250 g pasta (spirelli)
• 1 bell pepper(s), yellow
• 10 tomatoes, dried, without oil
• 4 eggs
• 1 jar mushrooms
• 1 large onion(s)
• 3 garlic cloves
• 60 g cheese, grated
• some gherkins, small gherkins
• some ketchup
• onion(s) (fried onions)
• some oil
• some vegetable broth
• salt and pepper
• oregano
• basil
• Thyme
• rosemary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Urban men’s recipe without gourmet pretensions!

Cook the pasta in plenty of salted water until al dente, drain, and set aside. Meanwhile, chop the sun-dried tomatoes and soak them in a little vegetable stock. Finely chop the onion and garlic, finely chop the bell pepper, and drain the mushrooms. In a bowl, whisk the cheese and eggs together and season generously with salt, pepper, and herbs. Then return the pot to the stovetop and sauté the onion and garlic in a little oil. Add the bell pepper, mushrooms, and tomatoes (reserve the stock for another dish if possible) and continue sautéing. After about two minutes, add the pasta, stir well, and then the cheese and egg mixture. Heat over medium heat until the egg is set (stirring occasionally). Now things get criminal: Arrange the plates as follows: – first, add some chopped gherkins, – then the pasta, – now add some fried onions, – and finally, pour on some (not too much!) ketchup. Mix everything well and enjoy! I got this recipe from my boyfriend, who told me that almost every man knows it in one form or another. In any case, it’s great for using up leftovers, since you can basically add any vegetable. If you want some meat, you can also fry some ham or salami cubes. As I said: it’s not exactly culinary, but sometimes it’s exactly what I need.