One-Pot Pasta with Egg and Vegetables
Single-wok pasta dish combining frozen vegetables, tomato puree, and a raw egg stirred in at the end. Mushrooms, bell peppers, and onion cook with pasta and vegetable stock, finished with a cracked egg that sets in the residual heat. Ready in 15 minutes with minimal cleanup.
Ingredients
- 2 ½ oz g pâtes (poids cru)
- 3 ½ oz g champignons (surgelés ici)
- 3 ½ oz g poivrons (en lamelles, surgelés ici)
- 1.1 oz g oignon surgelé (ou quelques lamelles d'oignon frais)
- ⅞ cups ml purée de tomates (correspond à 1 petite brique)
- 1 oeuf
- 1 cube de bouillon de légumes
- sel
- poivre
- basilic
- origan
- 0.9 cups ml eau froide
Instructions
- 1
Add all ingredients to the wok
- 2
Cover and heat over medium flame
- 3
Stir occasionally and cook for 12 minutes
- 4
Create a well in the center with a spoon and crack the egg into it
- 5
Cover and cook for 3 minutes more
Tips
Stir frequently to prevent pasta sticking to the bottom of the wok
If using fresh onion instead of frozen, mince finely for faster cooking
Good to Know
Refrigerate covered up to 2 days. Reheat gently with added water to restore texture.
Prep vegetables and measure dry ingredients into the wok bowl. Add liquid and egg just before cooking.
Serve directly from the wok or transfer to bowls. Adjust seasoning to taste after egg sets.
Common Mistakes
Do not skip the cover to avoid uneven pasta cooking and excessive water evaporation
Do not stir vigorously after adding the egg to avoid breaking the yolk prematurely
Substitutions
4