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Sundried Tomato and Red Egg Pasta

RECIPES

Sundried Tomato and Red Egg Pasta

The sweetness of the tomatoes will cut into the saltiness of the red egg, creating a perfectly balanced dish.
  • 4-6 servings
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes

INGREDIENTS

2 tbsp olive oil
1 tbsp garlic, chopped
¼ cup onion, chopped
¼ kg chicken liver, chopped
3 red eggs, chopped
1 300g can diced tomato
½ cup water
¼ cup sliced sundried tomato
1 8g sachet MAGGI MAGIC SARAP
pepper and sugar to taste
400g cooked angel’s hair pasta
¼ cup sliced leeks

PROCEDURE

  1. Heat olive oil. Sauté garlic and onion until translucent and fragrant.
  2. Add chicken liver and red eggs. Cook for 3 minutes.
  3. Pour-in canned diced tomato and water. Stir-in sundried tomato.
  4. Season with MAGGI MAGIC SARAP, pepper and sugar to taste.
  5. Top pasta with the prepared sauce. Garnish with leeks before serving.

NUTRITION COUNT


Carbohydrates: 30.5 g
Protein: 16.1 g
Fats: 12.4 g
Calories: 291 kcal

GOOD TO KNOW


Red egg or salted egg contains Vitamin A, which is needed to maintain healthy skin, eyes and hair.

GOOD TO REMEMBER


Help prevent Vitamin A deficiency by eating a variety of food that are rich in Vitamin A, such as egg, green or yellow vegetables, or food that’s been fortified with Vitamin A.