Name: Pasta with Roasted Vegetables & Poached Egg
Prep time: 15 min
Cook time: 1 h
Ingredients: 500 g sweet potato, peeled and cut into 2 cm cubes; 1 red onion, peeled and chopped; 1 red capsicum, cut into 3 cm pieces; 3 Roma tomatoes, quartered lengthways; Spray olive oil; 400g penne or spiral pasta; 1 tbsp extra virgin olive oil; 4 eggs; 50g baby spinach

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Preheat the oven to 200°C/ 180°C (fan forced) and line two baking trays with non-stick baking paper. Arrange the vegetables in a single layer onto the tray and spray with oil. Bake for 50-60 minutes, until tender and slightly caramelised
Cook the pasta in a large pan of boiling water until al dente. Drain and return to the pan. Drizzle with extra virgin olive oil, and season to taste. Fold through the vegetables and spinach. Put the lid on the pan to wilt the spinach and to keep warm
Meanwhile, heat about 5 cm water in a large saucepan or deep frying pan. Add a dash of vinegar and bring to a simmer. Carefully crack the eggs into a cup one at a time and slide into the water. Cook gently for 3 minutes, until the whites have set
Divide the pasta mixture between shallow serving bowls. Lift the eggs from the pan with a slotted spoon. Top each bowl with a poached egg, and pierce so the yolk flows to create a sauce. Season with freshly ground black pepper

Tips & Hints:

The fresher the egg the better it is for poaching.

Preheat the oven to 200°C/ 180°C (fan forced) and line two baking trays with non-stick baking paper. Arrange the vegetables in a single layer onto the tray and spray with oil. Bake for 50-60 minutes, until tender and slightly caramelised
Cook the pasta in a large pan of boiling water until al dente. Drain and return to the pan. Drizzle with extra virgin olive oil, and season to taste. Fold through the vegetables and spinach. Put the lid on the pan to wilt the spinach and to keep warm
Meanwhile, heat about 5 cm water in a large saucepan or deep frying pan. Add a dash of vinegar and bring to a simmer. Carefully crack the eggs into a cup one at a time and slide into the water. Cook gently for 3 minutes, until the whites have set
Divide the pasta mixture between shallow serving bowls. Lift the eggs from the pan with a slotted spoon. Top each bowl with a poached egg, and pierce so the yolk flows to create a sauce. Season with freshly ground black pepper

Tips & Hints:

The fresher the egg the better it is for poaching.

Preheat the oven to 200°C/ 180°C (fan forced) and line two baking trays with non-stick baking paper. Arrange the vegetables in a single layer onto the tray and spray with oil. Bake for 50-60 minutes, until tender and slightly caramelised
Cook the pasta in a large pan of boiling water until al dente. Drain and return to the pan. Drizzle with extra virgin olive oil, and season to taste. Fold through the vegetables and spinach. Put the lid on the pan to wilt the spinach and to keep warm
Meanwhile, heat about 5 cm water in a large saucepan or deep frying pan. Add a dash of vinegar and bring to a simmer. Carefully crack the eggs into a cup one at a time and slide into the water. Cook gently for 3 minutes, until the whites have set
Divide the pasta mixture between shallow serving bowls. Lift the eggs from the pan with a slotted spoon. Top each bowl with a poached egg, and pierce so the yolk flows to create a sauce. Season with freshly ground black pepper