Spaghetti with Fried Eggs and Crispy Breadcrumbs

Serves 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Cost per recipe: Serves 4 for under R40

Ingredients:

• Olive oil, for frying
• 250 ml (1 cup) course fresh breadcrumbs
• 2 thyme sprigs, leaves stripped
• zest and juice of 1 lemon
• Salt and pepper
• 300 g spaghetti
• 4 eggs
• 30 ml (2 tbsp) chicken or vegetable stock powder

Method:

1. Heat a splash of oil in a large frying pan on medium high and fry the breadcrumbs for about 5 minutes or until crisp and golden.
2. Remove from the heat and stir in the thyme leaves and lemon zest. Season with salt and pepper. Cool.
3. Cook the spaghetti in salted boiling water for about 8 minutes or until cooked al denté. Drain (reserving 250 ml (1 cup) pasta water).
4. Heat a splash of oil in a large frying pan on medium and fry the eggs for 3-5 minutes for soft yolks or until cooked to your liking. Season with salt and pepper.
5. Combine the stock powder, reserved hot pasta water and lemon juice, to taste. Toss though the pasta. Divide between 4 serving bowls. Top with the fried eggs. Serve with the breadcrumbs.

Note:

This recipe is great to use up stale bread for the breadcrumbs.

Spanish Tortilla (Potato Omelette)