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Grown-Up Spaghetti Hoops on Toast

By OcadoLife
A crispy fried egg is the crowning glory in this recipe for Grown-Up Spaghetti Hoops on Toast from OcadoLife food editor Lauren Hoffman. It has all the nostalgia of double carbing but with a few refined touches. You…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 1 tbsp olive oil, plus a splash
  • 1 garlic clove, crushed or grated
  • 200g cherry tomatoes, halved
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 90g pasta hoops
  • 1 (400g) tin borlotti beans, drained and rinsed
  • 300ml (approx.) chicken or vegetable stock
  • 15g parmesan, finely grated, plus extra to serve
  • 2 eggs
  • 2 slices sourdough
  • 2 smears salted butter (optional)

Method

4 steps

  1. Step 1

    Heat the oil in a saucepan over medium heat. Add the garlic and cook for 30 secs until fragrant. Add the tomatoes and rosemary with a good pinch of salt and cook for 5 mins (approx.) until the tomatoes soften.

  2. Step 2

    Stir in the pasta and cook for 2 mins; add the beans. Pour in enough stock just to cover; simmer for 10 mins, stirring now and then, until the pasta is tender and the stock mostly absorbed; add more if needed. Stir in the parmesan.

  3. Step 3

    Meanwhile, fry the eggs in a splash of oil to your liking. Toast the bread and butter it, if you wish.

  4. Step 4

    Spoon the hoops over the toast and top with a fried egg, some parmesan and black pepper.