It’s difficult to say the name of this dish without our mouths watering. Instead of letting leftover plain pasta go limp in the refrigerator, this is an easy way to crisp up those carbs and then turn them into balanced meal. Here’s how you do it.

Feel free to improvise here and use the recipe more as a framework than a guideline. It’s best to cook the egg until just set so that the runny yolk can mix with the cheese and generate a sauce of sorts.

What you will need:

  • 3 tablespoons olive oil (divided)
  • 3 to 4 cups leftover pasta
  • Coarse salt and freshly ground black pepper
  • 1 large, ripe tomato, cored and coarsely chopped
  • 1 to 2 teaspoons chopped fresh herbs (oregano, thyme, parsley; divided)
  • 2 eggs
  • 100g goat cheese / regular cheese

    How to make it:

    Heat 2 tablespoons of olive oil in a large pan over medium heat until shimmering; swirl to coat the pan. Add pasta and cook, stirring occasionally, until pasta is well-browned and crispy in spots, 5 to 7 minutes.

    Season generously with salt and pepper; transfer to pasta bowls. Return the pan to the heat. Add the chopped tomato, half of the herbs and a pinch of salt. Cook until the tomatoes are warmed and somewhat softened, 1 minute.

    Meanwhile, place a small, nonstick pan over low heat and add the remaining 1 tablespoon oil; swirl to coat the pan. Crack an egg in the center, season with salt and pepper, and cover the pan. Cook until white is just set and yolk is warm, about 4 minutes. Repeat with second egg.

    Divide the pasta between two bowls. Crumble the cheese over the pasta, then top with the tomatoes. Place an egg on top and sprinkle with the remaining herbs. Serve immediately.

    A healthy delicious meal, also one that doesn’t let anything go to waste, is one of our favorite things!

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