Egg Penne Pasta
Grated parmesan (as much as you want
I used a handful)
In a pan, bring the Penne to boil in salted water with 1/2 a tablespoon of olive oil over medium heat.
Drain the excess water from the pan and pour in the tomato sauce.
Smash the garlic with the palm of your hand and throw into the pan.
Add 1/4 tsp each of salt & pepper, stir and let it simmer for 3 minutes.
Add the eggs by cracking each egg at a time into a bowl then pour into the pan (I do this to make sure I don’t get any rotten eggs or shells in my food).
Drizzle with the remaining olive oil and season with salt and pepper.
Reduce the heat and let the eggs cook for 5 minutes, then sprinkle a handful of Parmesan cheese or more (there’s never too much Parmesan).
Place a lid over the pan to let the steam build up to cook the eggs for an extra 3 minutes.
Turn the heat off and serve hot.