The best steak needs the best pan. Shop MAKO Steak Pan →

The best steak needs the best pan. Shop MAKO Steak Pan →

Spicy Pantry Pasta With Crispy Egg

A pile of spicy tuna fusion pasta, using pantry staples… and topped with the oozy, crumbed egg of your dreams? Guys, this dish is heaven in a bowl. Get amongst it!


Spicy Pantry Pasta With Crispy Egg

5 minutes + soaking
25 minutes

4 long dried red chillies

4 tbsp extra virgin olive oil

4 garlic cloves, finely chopped

1 x 185g (6.5 oz) tin tuna in extra virgin olive oil

4 tbsp oyster sauce

1 tbsp soy sauce

200g (7 oz) angel hair pasta

parmesan cheese to serve

chilli flakes to serve (optional)


Crispy crumbed egg:

½ cup white vinegar

3 eggs

½ cup plain flour

¾ cup panko breadcrumbs

vegetable oil for deep-frying

  • Step 1

    Soak the dried chilies in hot water for 10 minutes or until softened.

  • Step 2

    To make the crispy crumbed egg, add the vinegar to a small saucepan of water over high heat. When the water is just simmering, crack an egg into a small bowl. Use a spoon to swirl the hot water to create a whirlpool. Pour the egg into the centre of the whirlpool. Allow the egg to set for half a minute. Then swirl the water again and add the second egg. Cook the eggs for about 4 minutes or until set but still soft when gently pressed. Use a slotted spoon to transfer the poached eggs to a plate lined with paper towel. Allow to cool for a few minutes before crumbing.

  • Step 3

    To crumb the eggs, place the remaining egg into a bowl and whisk. Place the flour and breadcrumbs in two other separate bowls. Dip each egg into the flour, then egg and then the breadcrumbs

  • Step 4

    Place a small saucepan of oil over medium heat and keep warm while you cook the pasta and pasta sauce.

  • Step 5

    Place a large pot of salted water over high heat.

  • Step 6

    While the water is heating up, start your pasta sauce. Heat the olive oil in a large frying pan over medium-high heat. Add the garlic. Squeeze excess water from the chillies and use scissors to snip them straight into the pan. Flake chunks of the tuna into the pan, then add the oyster sauce and soy sauce. Cook, stirring for a couple of minutes. Then turn the heat off while you cook your pasta.

  • Step 7

    When your pot of salted water is boiling, add the pasta and cook for 2 minutes or until just al dente. Transfer the pasta straight into the tuna mixture. Turn the heat to high and add a ¼ cup of the pasta cooking water. Toss the pasta until the sauce thickens. Then transfer to a serving plate and grate over the parmesan.

  • Step 8

    Now add your eggs into the hot oil and cook for 1-2 minutes or until golden. Drain on paper towel before placing on each plate of pasta. Sprinkle with chilli flakes (optional) and serve.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 1 review)
Very good0%

An explosion of taste, absolutely delicious

February 9, 2023

I prepared this for dinner this evening. It’s simple and easy to follow, economical with pantry staples and just simply yummy on a chilly, rainy night. Definitely a winner and a keeper👍🏼

Avatar for Jenny

Leave your rating and review