Fusilli with Scrambled Egg
Ingredients
| Ingredient | Quantity |
|---|---|
| Fusilli | 3 handfuls |
| Corned beef | 2 tablespoons |
| Eggs | 2 |
| Red tomato | 1 |
| Garlic | 2 cloves |
| Large onion | 1/2 |
| Small carrot | 1 |
| Green onion | 1 stalk |
| Cheddar cheese | To taste |
| Salt | To taste |
| Sugar | To taste |
| Mushroom broth powder | To taste |
Instructions
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Cook the Fusilli: In a pot of boiling water with a touch of oil, cook the fusilli until al dente. Once cooked, drain and set aside.
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Prepare the Tomato: Boil the red tomato until the skin softens, then peel it. Mash the tomato with a fork and set aside.
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Chop the Vegetables: Dice the carrot and thinly slice the garlic and onion.
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Sauté the Aromatics: In a pan, sauté the garlic and onion until fragrant. Add the diced carrot, mashed tomato, and corned beef. Pour in a bit of water, and season with salt, sugar, and mushroom broth powder. Cook until the carrot is tender.
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Add the Eggs: Pour in the beaten eggs and stir gently until fully cooked. Remove half of the mixture for topping and set aside.
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Combine Fusilli and Sauce: Add the cooked fusilli to the pan, stirring until the pasta is well coated with the sauce.
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Serve: Transfer the fusilli to a plate, top with the reserved mixture, add grated cheese, and garnish with sambal sauce and sliced green onion. Enjoy warm!
This dish brings together the comfort of pasta with a flavorful scramble, perfect for any meal!
