Ribbon pasta with spinach sauce and fried eggs

Ingredients for 4 servings:

• 1 onion(s)
• 200 g mushrooms, brown
• 2 tbsp olive oil
• 500 g creamed spinach or leaf spinach,
• 150 g cream cheese (paprika-chili cream cheese)
• salt and pepper
• 500 g tagliatelle pasta, fresh, from the refrigerated section
• 4 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

With mushrooms

Clean and finely dice the mushrooms. Peel and finely dice the onion. Heat 1 tablespoon of olive oil in a wok or saucepan and sauté the diced mushrooms for about 5 minutes. Then add the diced onion and sauté until translucent. Add the frozen spinach, let it thaw over low heat, and then heat through. Stir in the paprika and chili cream cheese and season with salt and pepper. Cook the pasta in plenty of boiling salted water according to the package instructions. Heat the remaining olive oil in a pan and fry the eggs until fried. Season with salt and pepper. Drain the tagliatelle, divide between plates, and top each plate with a little spinach sauce and a fried egg.