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Recipe details
Tomato egg stew with spaghetti and mascarpone
A savory skillet stew of thickened tomato, onion, garlic, spaghetti, and mascarpone, finished with an egg cooked in the center. An easy dinner recipe with step-by-step instructions.
≈ 185 kcal/100 g · ≈ 892 kcal/serving
35 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Spaghetti100 g
Mascarpone, fresh/unaged spread60 g
Large egg50 g
Ripe tomato, diced180 g
Yellow onion, diced75 g
Garlic clove, minced1 pcs
Olive oil15 ml
Salt1.5 g
Black pepper0.3 g
Cookware and utensils
Deep skillet with lid
Large pot
Colander
Chef’s knife
Cutting board
Wooden spoon
Directions
01
Boil a large pot of salted water.
Products
Salt — 1.5 g
Action
boil
Time
8 min
Temperature
High heat
02
Cook the spaghetti until al dente.
Products
Spaghetti — 100 g
Action
cook
Time
9 min
Temperature
Boiling water
03
Drain the spaghetti in a colander.
Products
Spaghetti — 100 g
Action
drain
Time
1 min
Temperature
Hot
04
Heat the olive oil in a deep skillet over medium heat.
Products
Olive oil — 15 ml
Action
heat
Time
2 min
Temperature
Medium heat
05
Sauté the onion until translucent.
Products
Yellow onion, diced — 75 g
Action
sauté
Time
4 min
Temperature
Medium heat
06
Fry the garlic until fragrant.
Products
Garlic clove, minced — 1 pcs
Action
fry
Time
30 min
Temperature
Medium heat
07
Simmer the tomato with the onion and garlic until thickened.
Products
Ripe tomato, diced — 180 g
Action
simmer
Time
7 min
Temperature
Medium heat
08
Stir the mascarpone into the tomato sauce.
Products
Mascarpone, fresh/unaged spread — 60 g
Action
stir
Time
2 min
Temperature
Low heat
09
Fold the cooked spaghetti into the sauce.
Products
Spaghetti — 100 g
Action
fold
Time
2 min
Temperature
Low heat
10
Crack the egg into the center of the skillet.
Products
Large egg — 50 g
Action
crack
Time
1 min
Temperature
Low heat
11
Cover the skillet and cook until the egg white is firm and the yolk reaches 74°C/165°F.
Products
Large egg — 50 g
Action
steam
Time
6 min
Temperature
Low heat; egg reaches 74°C/165°F
12
Season the stew with black pepper and salt.
Products
Black pepper — 0.3 g; Salt — 1.5 g
Action
season
Time
1 min
Temperature
Low heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available