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INGREDIENTS
- 160 g whole wheat spaghetti, dry weight
- 100 g cherry tomatoes
- 300 g zucchini
- 2 cloves garlic (peeled)
- 100 g chicken ham (min. 95% meat)
- 40 g red onion
- 1 tablespoon rapeseed oil
- 1 teaspoon dried oregano
- 2 medium eggs
- 10 g Parmesan (finely grated)
- 1 handful finely chopped fresh basil (optional)
- Salt
- Pepper
INSTRUCTIONS
- 1In a large pot, bring salted water to a boil over high heat. Once it starts boiling, reduce the heat to medium, add the spaghetti and cook for 16–17 minutes. Then drain them.
- 2Meanwhile, halve the cherry tomatoes, cut the zucchini into smaller cubes, slice the garlic into thin pieces, the ham into thin strips, and finely chop the onion.
- 3In a pan over medium heat, heat the rapeseed oil, add the zucchini, onion, garlic, ham, tomatoes, oregano, salt, and pepper, and sauté for 6–7 minutes. Meanwhile, crack the eggs into a small bowl. After sautéing, reduce the heat to low, add the spaghetti, Parmesan, and eggs, and cook for 1–1.5 minutes, stirring constantly. Once the eggs start to form a slightly creamy sauce, turn off the heat and serve.
- 4Sprinkle individual portions with basil before serving.
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The author of the photograph is Marie Bartošová