Spaghetti with tuna, eggs, coriander, and tomato sauce

Ingredients for 4 servings:

• 500g spaghetti
• 2 onions
• 2 cans of tuna
• 3 class can/n tomato(s) (Pizza tomatoes), chopped
• e.g. chili flakes
• Salt
• pepper
• 1 handful of coriander leaves, fresh
• 3 eggs, hard-boiled, quartered

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For those who have too many hard-boiled Easter eggs left over…

Cook the pasta according to the package instructions until al dente. Peel and slice the onions and fry them in a little hot olive oil. Drain the oil from the tuna, if necessary, then add the tuna to the onions and fry for 2 minutes. Add the tomatoes and season with salt, pepper, and chili flakes to taste. Simmer uncovered for about 20 minutes. First, add almost all of the picked coriander leaves (reserve a little for garnish), then add the quartered eggs. Stir gently and let simmer for another 2 minutes. Plate the pasta with the sauce and garnish with a coriander leaf to serve. Ideal for Easter, but also any time of year.