Baby marrow noodles with poached eggs and smoky roast pepper sauce

Baby marrow noodles with poached eggs and smoky roast pepper sauce

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 10 minutes
  • 15 minutes
  • Woolworths Spier Private Collection Chenin Blanc 2017

Ingredients

  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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