Sweet & Savory Tomato Noodles with Potato Hash and Scrambled Eggs

Sweet & Savory Tomato Noodles with Potato Hash and Scrambled Eggs ingredients

• 120 g spaghetti or angel hair pasta
• 200 g canned tomato sauce
• 1 garlic clove
• 1 tbsp olive oil
• 0.5 tsp sugar
• 0.25 tsp salt
• 0.125 tsp black pepper
• 1 medium potato
• 0.25 medium yellow onion
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.125 tsp black pepper
• 3 large eggs
• 2 tbsp milk or cream
• 0.5 tbsp butter
• pinch salt
• pinch black pepper
• 1 tbsp fresh chives

How to make Sweet & Savory Tomato Noodles with Potato Hash and Scrambled Eggs

1. For the Pasta: Bring a medium pot of generously salted water to a boil. Add the 120g of spaghetti or angel hair pasta and cook according to package directions until al dente, usually 6-8 minutes. Drain the pasta well and set aside.
2. For the Crispy Potato Hash: While the pasta cooks, heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the finely diced medium potato and cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and golden brown.
3. Add the finely diced yellow onion to the potatoes and cook for another 3-5 minutes, stirring, until the onion is softened and the hash is crispy. Season with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper. Remove the hash from the skillet and keep warm.
4. For the Sweet & Savory Tomato Sauce: In the same skillet (no need to clean), add 1 tablespoon of olive oil over medium heat. Add the 1 minced garlic clove and cook for 30 seconds until fragrant.
5. Pour in the 200g of canned tomato sauce. Stir in 0.5 teaspoon of sugar, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld. Remove from heat.
6. For the Creamy Scrambled Eggs: In a small bowl, whisk together the 3 large eggs with 2 tablespoons of milk or cream, a pinch of salt, and a pinch of black pepper until just combined.
7. Melt 0.5 tablespoon of butter in a clean non-stick skillet over medium-low heat. Pour in the egg mixture. Cook, stirring gently with a spatula, for 3-5 minutes until the eggs are softly set but still moist and creamy. Be careful not to overcook them.
8. To Assemble: Add the drained pasta to the sweet and savory tomato sauce and toss gently until the noodles are evenly coated. Divide the tomato noodles, crispy potato hash, and creamy scrambled eggs between two serving plates.
9. Garnish with 1 tablespoon of chopped fresh chives, if using. Serve immediately for a complete and satisfying breakfast.

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