Chakchouka

Preparation

1. Cook the pasta al dente as directed on the packaging.
2. Heat a little olive oil in a skillet and sauté the onion until translucent.
3. Add the tomato sauce and chopped basil.
4. Drain the pasta and rinse under cold water to stop it cooking and add it to the sauce.
5. Crack the eggs over the pasta and cook gently.
6. Serve with plenty of basil to add flavour.