Spaghetti with roast cherry tomatoes and poached egg

    20 min

    Super fast, super tasty, super cheap and child friendly recipe that's ready in just 10 minutes! That alone makes it a family favourite in our house!


    4 people made this

    Serves: 4 

    • 200 to 300g cherry tomatoes, halved
    • fresh thyme, finely chopped
    • 3 to 4 garlic cloves, finely chopped
    • olive oil
    • salt and black pepper, to taste
    • 400 to 500g spaghetti
    • 4 eggs
    • grated Parmesan cheese to serve
    • fresh basil leaves (optional)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. If you time this right, it'll all be ready in just 10 minutes plus a few minutes preparation time! Preheat your fan oven to 200 C, or 220 C / Gas 7. Bring 2 pots of water to the boil, one for your spaghetti and the other big enough to poach 4 eggs. I use silicon moulds to poach my eggs! It's less messy!
    2. While you are waiting for the oven to heat up and the water to boil, halve the cherry tomatoes and place them in an ovenproof dish. Add the finely chopped thyme and garlic. Add enough olive oil to generously cover the tomatoes and season with pepper and salt.
    3. Once the oven has heated up, roast the tomatoes for 10 minutes, boil the spaghetti for 7 to 8 minutes and poach the eggs for 5 minutes.
    4. When everything is ready, mix the tomatoes with the spaghetti and top each plate with a poached egg. Season to taste with freshly ground black pepper and serve with freshly grated Parmesan cheese and basil leaves, if desired.


    If I have fresh basil I add it roughly torn at the end before serving.

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