Whole Wheat Spaghetti with Oven-Roasted Tomatoes, Feta, and Poached Egg

Preheat the oven to 190 °C and line a small baking dish (approx. 10 cm × 10 cm) with baking paper. Place the cherry tomatoes and feta cheese into the dish. Drizzle 1 tablespoon of olive oil over them and sprinkle with the dried herbs (thyme and oregano). Mix everything well and bake for approx. 30–35 minutes at 180–190 °C.

After the tomatoes have been in the oven for 10 minutes, bring plenty of salted water to a boil in a large pot. Add the whole wheat spaghetti and cook it al dente for approx. 12 minutes (or according to package instructions). Then drain.

Meanwhile, prepare the poached eggs. Bring water to a boil in a medium-sized pot with 2 tablespoons of spirit vinegar and a pinch of salt. Crack the eggs individually into small cups. Once the water is simmering, reduce the heat and create a gentle swirl in the water with a spoon. Carefully slide one egg into the center of the swirl. Cook the egg for approx. 2 minutes over medium heat until the egg white is set but the yolk is still runny. Remove with a slotted spoon and repeat the process with the remaining eggs.