Moroccan Pasta is the way forward

Ive been wanting to make this dish for the best parts of 2 weeks now but i didnt have the right rammekin to make it. So, in true Julia Childs fashion i thought What the hell and used something else instead.. watch this space!

So first things first you have to switch the oven on at 180c and cook your chickpeas for 20 minutes. While in this time in a pan you cook your onions, bell pepper and garlic. Add a tin of tomatoes to the mix with a wonderful spice mix of cumin, cayenne, paprika, and a smidge of cajun spice. This needs to simmer for 30 minutes.

While this is simmering, make a start on cooking off your spaghetti. I cooked off as much as i normally would cook off. Either, not enough or enough for a small village. At this point your chickpeas should be done. Make sure to take them out and sprinkle a good helping of paprika and pop them back in the oven to keep them warm. At this point i actually pooped myself as one of them popped like a popcorn kernel! I genuinely didnt know they could do this. So make sure your wearing a mask and eye protection because those things are tricky little guys!

Your ragu should be nicely simmered now! I transferred mine to a jug and gave it a mix in my hand blender so ensure it was a nice silky paste. Obviously this is hot so pleade be careful. Half of the sauce gets poured back into the pan and the other half gets a generous amount of feta cheese. I think i used about a 3rd of a block and gave it another whisk.

While you pour the spaghetti out it should go straight into your feta ragu sauce. This is my new time fav pasta sauce and i will be using this as its so creamy and tasty! But now you need your rammekin ready or as i used a tiny cake dish and a tapas bowl! They worked just as good. Grab some tongs and put it in here then make a well in the middle and crack a egg. These go into the oven for 10-15 mins until the egg whites are cooked.

While these were cooking i cooked off some spinach. You can never put too much in your pan cause you know full well its just going to wrinkle up anyways!

Anywho, on your plate put a nice dollop of your left over ragu with your spinach on top. Carefully take your eggy pasta out of the rammekin and place on top. We took about 3 spatulas to this first one as 2 hands just for it to literally flop onto the plate. We couldn't stop laughing at how stupid we must have looked! Then decorate with chickpeas and voila you are done!

While it may seem tricky to do, it is so creamy and worth it! The egg goes well with the sauce and everything complements the spices, the cheesyness together. I need more of this in my life

Emily

8/10