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

Preheat the oven to 190 °C. Line a small baking dish with parchment paper. Add the cherry tomatoes and feta cheese to the dish, drizzle with 1 tbsp olive oil, and sprinkle with dried herbs (thyme and oregano). Gently mix everything and bake in the oven at 180–190 °C for approx. 30–35 minutes.

After about 10 minutes of baking time, prepare the spaghetti. Bring a large pot of generously salted water to a boil. Cook the whole wheat spaghetti in it for approx. 12 minutes (or according to package instructions) until al dente. Then drain.

While the pasta is cooking, prepare the poached eggs. In a medium-sized pot, bring water with 2 tbsp brandy vinegar and a pinch of salt to a simmer (do not boil vigorously). Crack the eggs individually into small cups. Create a whirlpool in the water with a spoon and carefully slide one egg into the center. 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 for the remaining eggs.