- 1 pack Woolworths pimento peppers
- 3 T olive oil
- 3 cloves garlic, chopped
- 1–2 t chilli flakes
- 1 t smoked Spanish paprika
- 2 x 400 g cans cans cherry tomatoes
- 2 x 350 g packs Woolworths baby marrow spaghetti
- 4 eggs, poached
Preheat the oven to 200°C.
Rub the pimento peppers with 1 T olive oil, season and grill until blackened, taking care not to burn. Remove from the oven, place in a bowl, cover with clingwrap and steam. Peel, seed and chop the peppers, then place in a pan with olive oil, chopped garlic, chilli flakes, smoked Spanish paprika and fry until slightly jammy.
Set aside, then add the canned cherry tomatoes, season and simmer for 10–15 minutes.
Add Woolworths baby marrow spaghetti and heat for 1 minute.
Divide between bowls and top each with a poached free-range egg. Serve with the chilli jam.