Roasted onion and tomato spaghetti with poached egg

Roasted onion and tomato spaghetti with poached egg
  • Serves icon Serves 3
  • Time icon Ready in 40 minutes

An easy dinner that really fills you up with fabulous flavours – one the whole family will enjoy.


  • 2 red onions
  • 2 garlic cloves, thinly sliced
  • Olive oil, to drizzle
  • 4 vine-ripened tomatoes
  • 300g spaghetti
  • 3 eggs
  • Few fresh basil leaves
  • Vegetarian Parmesan shavings, to serve


  1. Preheat the oven to 200°C/fan180°C/gas 6. Cut the onions in half, then into slim wedges and put into a small roasting tray. Scatter with the garlic and drizzle with plenty of oil. Roast in the oven for 15 minutes.
  2. Cut the tomatoes in half and scoop out and discard the seeds. Cut the tomatoes into strips, add to the onions and toss well. Roast for a further 8-10 minutes.
  3. Meanwhile, cook the spaghetti according to the packet instructions, drain well (reserving some of the water to poach the eggs) and toss with the onions and tomatoes. Return to the turned-off oven to keep warm.
  4. Meanwhile, poach the eggs in about 2.5cm of just-simmering water for 3-4 minutes, until just set. Divide the pasta between 3 bowls, top each with an egg and scatter with the basil and Parmesan.


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