Spicy Coconut Pasta with Masala

1Cook the pasta (200 g) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat the coconut oil (2 tablespoons) over medium heat. Add the chopped onion (1 large) and sauté until translucent, about 5 minutes.

3Add the minced garlic (3 cloves), grated ginger (1 inch), and chopped green chillies (2) to the skillet. Sauté for another 2-3 minutes until fragrant.

4Stir in the chopped tomatoes (2 medium) and cook until they soften, about 5 minutes.

5Add the meat masala (1 tablespoon), chilli powder (1 teaspoon), turmeric powder (½ teaspoon), and salt (1 teaspoon) to the skillet. Mix well and cook for another 2 minutes to allow the spices to bloom.

6Push the tomato mixture to one side of the skillet and crack the eggs (2) into the empty space. Scramble the eggs (2) until fully cooked, then mix them into the tomato mixture.

7Add the cooked pasta (200 g) to the skillet and pour in the ketchup (2 tablespoons). Toss everything together until the pasta (200 g) is well coated with the sauce and heated through, about 2-3 minutes.

8Serve hot, garnished with fresh herbs if desired.