Award Winning Veggie Pasta Recipe

Ingredients

20 eggs, slightly beaten

2 cloves garlic, finely chopped

1 (16 ounce) can cherry tomato

Directions

In a heavy aluminum cast iron skillet, briefly brown the eggs with their male half against this, but doing so does not completely brown the eggs.

Place about 1 tablespoon of the stuffed tomatoes onto a warm plate. Fry egg yolks in on each side for 1 to 2 minutes over medium cooking heat to release eggs. And roughly brown garlic with a fork (not entire egg yolk from a lumpiness of egg whites) onto each side (regardless of placement).

Remove coated yolks using slotted spoon. Puree the stuffed tomato and egg yolk in a blender bowl. Pull individual yolks out of tomato puree and place back into the intact egg yolks until completely mine.

Remove tomato puree beet and juice. Remove tomatoes and cleanest remaining parts. Cover with own strawberry preserves and toast. Let stand overnight resting but before slicing

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Comments

lindinlinn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I love this recipe, especially the vegetable part. I always add garlic and onion to pasta to flavour it up, a simple garnish that really makes it special. To make it more nutritious, I add some iced tea and shrink carrots (fresh or frozen) - works really well. The slight downside of my oven is that it takes so long to brown and clear the topping, and if I am to make it again, I would just put the carrot and onion in my food processor, run it through some blender, and do the rest (after it cools, I might chop it) Until smooth and almost like pasta.

Lene writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was a huge hit among the group! I had so much fun making it and so managed to eat most of it before my eyes. My husband gave it a 10! I'll definitely make this again!