Indian Masala Pasta with Ginger-Infused Eggs

A delicious fusion of Indian flavors and pasta, featuring a masala sauce with rich tomato, onion, and garlic base, paired with ginger-infused eggs, and garnished with fresh herbs.

Total time: 45 min

Servings: 1

Calories: 540 per serving

Protein: 22g | Carbs: 66g | Fat: 24g

Ingredients

• 2 eggs
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 medium potato, peeled and diced into small cubes
• 75g pasta (spaghetti or penne)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon mixed herbs (such as coriander and mint)
• 1 teaspoon fresh ginger, grated
• 1/2 lemon, juiced

Instructions

1. Bring a pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
2. In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the onions and sauté until translucent.
3. Stir in the garlic and ginger, cooking until fragrant, about 1-2 minutes.
4. Add the diced potato to the pan. Cook for 5 minutes, stirring occasionally, until starting to soften.
5. Add the diced tomato and salt. Cook for another 5 minutes, allowing the tomatoes to break down into a sauce.
6. Reduce the heat to low, stir in the mixed herbs and pasta, ensuring everything is well combined. Squeeze in the lemon juice, adjusting seasoning if necessary.
7. In a separate non-stick pan, melt the remaining butter and gently fry the eggs until the whites are set but the yolks are still runny. Remove from the heat and set aside.
8. Plate the masala pasta, topping with the ginger-infused eggs. Garnish with additional herbs if desired.