John Myers
Spaghetti in Chilli-tomato-egg Pan
The perfect spaghetti in chilli-tomato-egg pan recipe with a picture and simple step-by-step instructions.
- 175 g Spaghetti
- 2 tsp Salt
- 2 tbsp Olive oil
- 2 piece Shallots
- 2 piece Garlic cloves
- 40 g 2 rote Chilischoten
- 1 the size of a walnut 1 Stück Ingwer
- 200 g 2 Tomaten
- 2 tbsp Sliced parsley
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- 200 ml Vegetable broth (1 teaspoon instant broth)
- 2 tbsp Cooking cream
- 2 piece Eggs
- 50 g Freshly grated hard cheese
- 2 Stalk Parsley for garnish
- Cook the spaghetti in plenty of salted water (2 teaspoons of salt) according to the instructions on the package, pour it through a kitchen sieve and return it to the hot saucepan. Peel and finely dice shallots, ginger and cloves of garlic. Clean / core the chilli peppers, wash and finely dice. Cut the tomatoes crosswise, scald with hot water, rinse, peel off, remove the stem and dice. Heat olive oil (2 tbsp) in a pan and stir-fry the vegetables (shallot cubes + garlic clove cubes + ginger cubes + chili peppers, tomato cubes + sliced parsley) in it. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and mild curry powder (1 teaspoon). Deglaze / pour in the vegetable stock (200 ml) and simmer / reduce everything for about 7-8 minutes. In the meantime, grate the hard cheese and whisk the two eggs. Pour / stir in the cooking cream (2 tbsp) and whisked eggs (2 pieces) into the pan, let it harden briefly while stirring and add / fold in the spaghetti, divide the spaghetti in a chilli-tomato-egg pan on 2 pasta plates and garnish with parsley , serve. Serve with freshly grated hard cheese.
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