Pasta with roasted tomatoes and poached eggs

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 in the dish, drizzle with 1 tablespoon of olive oil, then sprinkle with the dried herbs. Mix well and bake for approx. 30–35 minutes at 180–190 °C. After 10 minutes of baking, put the pasta water on to boil.

In a large pot, bring salted water to a boil. Once the water boils, add the spaghetti and cook for approx. 12 minutes, or according to package instructions.

Meanwhile, prepare the poached eggs. In a medium pot, bring water to a boil with 2 tablespoons of vinegar and a pinch of salt. Crack the eggs one by one into small glasses or cups. When the water starts to boil, create a whirlpool in the water with a spoon, and carefully lower the first egg into the center – the whirlpool helps the white to wrap around the yolk. Cook the egg over medium heat for approx. 2 minutes, then remove with a slotted spoon. Repeat the process with the remaining eggs.