Pasta with Roasted Tomatoes and Poached Egg

First, preheat the oven to 190 °C and line a small baking dish (approx. 10 cm × 10 cm) with baking paper. Place cherry tomatoes and feta cheese into the dish, pour in 1 tablespoon of olive oil, and add dried herbs. Mix and bake for approx. 30–35 minutes at 180–190 °C. After 10 minutes of baking, put the spaghetti on to boil.

Bring water with salt to a boil in a large pot. Once the water starts boiling, add the spaghetti and cook for approx. 12 minutes or according to package instructions.

Meanwhile, prepare the poached eggs. Bring water with 2 tablespoons of fermented vinegar and salt to a boil in a medium-sized pot. Crack individual eggs into 3 cups. Once the water starts boiling, create a whirlpool in the pot using a spoon and add 1 egg to the center of the whirlpool – the water will thus coat the egg, and thanks to the vinegar and salt, it will get the right taste and consistency. Cook the egg in the water for approx. 2 minutes over medium to high heat, then remove with a slotted spoon. Repeat the same procedure with the remaining eggs.