Main Course

Baked Egg in Gluten-Free Spaghetti Nest

Name: Baked Egg in Gluten-Free Spaghetti Nest
Total time: 35 min
Yield: 4 servings
Ingredients: 250 gram gluten-free spaghetti; 1.5 litre water; 1 dessert spoon salt; 4 piece egg; 100 gram cooked beef steak; 1 piece red capya pepper; 100 gram butter; 0.25 teaspoon grated nutmeg; 5 bunch fresh basil; 0.5 teaspoon ground ginger; 25 gram grated parmesan cheese; 25 gram grated kashar cheese

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

250 gram gluten-free spaghetti
1.5 litre water
1 dessert spoon salt
4 piece egg
100 gram cooked beef steak
1 piece red capya pepper
100 gram butter
0.3 teaspoon grated nutmeg
5 bunch fresh basil
0.5 teaspoon ground ginger
25 gram grated parmesan cheese
25 gram grated kashar cheese

Step-by-Step Preparation

Speed:1x

Take approximately 1.5 liters of water into a large pot and let it boil over high heat. After the water boils, add 1 dessert spoon of salt and add 250 grams of gluten-free spaghetti. Boil the pasta until it reaches an al dente consistency, following the cooking time on the packet.

Drain the boiled spaghetti through a colander. To preserve the starchy texture and flavor of the pasta, do not rinse it with cold water under any circumstances; let it sit on the side to become lukewarm.

Preheat the oven to 180 degrees and let it heat up. Generously grease individual oven-safe dishes or mini tart tins with room temperature butter. Sprinkle grated nutmeg on the bottom of the greased tins to add an aromatic depth.

Divide the lukewarm spaghetti into 4 equal portions. Using tongs, place each portion into the greased tins, turning them around themselves. Create a nest in the center of each for the egg to sit in.

Slice the red capia pepper and the previously cooked beef steak into thin long strips. Finely chop the fresh basil leaves. Distribute these prepared ingredients equally inside the spaghetti nests and sprinkle ginger powder over them.

Carefully crack 1 piece of egg into the center of each spaghetti nest, taking care not to break the yolk.

Place the tins into the preheated 180 degree oven and cook for approximately 12 minutes. During the last 3 minutes of the cooking time, open the oven and sprinkle grated kashar and parmesan cheeses on the edges of the nests. Continue cooking until the cheeses melt and brown.

Let the spaghetti nests rest for approximately 3-5 minutes after taking them out of the oven so they do not fall apart while removing them from the tins. Then, transfer them to a serving plate with a spatula and serve hot.

Chef's Tips

Since gluten-free pasta can become mushy quickly, you should monitor the boiling time and remove it from the heat when it is perfectly al dente.
If you want the egg yolk to remain runny, you can limit the baking time to 10-12 minutes.
Not rinsing the pasta with cold water after boiling allows the sauces and flavors to adhere better to the pasta.

Alternative & Optional Ingredients

Instead of beef steak, you can use turkey smoked meat, sautéed chicken breast, or sautéed mushrooms for a vegetarian alternative.
Instead of gluten-free spaghetti, you can prefer rice or quinoa pasta.

Gourmet Recommendations

You can enrich the presentation by adding a few slices of fresh avocado or a light fresh tomato salad with olive oil to the side of the plate when serving.

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Nutrition Facts

Per Serving

Calories585 kcal

Protein19 g

Carbohydrates52 g

Fat33 g

Fiber 2 g

Sugar 2 g

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Main Course

Baked Egg in Gluten-Free Spaghetti Nest

Duration

35 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp