Egg-stew with whole wheat spagetthi

Ingredients

• 2 pcs Egg
• 80 g Red kidney beans, canned
• 20 g Tomato puree
• 1 tsp Mild red paprika powder
• 60 g Spaghetti, whole-wheat
• 1/2 head Onion
• 1/2 tsp Olive oil

Method

1. Hard-boil the eggs. If they are cooked, soak them in cold water, then peel them and separate the eggyolks and eggwhites.
2. Cut the eggwhites into small cubes with a fork and set them aside, mash the eggyolks in another bowl with a fork.
3. Fry the onion in the oil, sprinkle with paprika and add the tomato paste and salt.
4. Add the beans and the eggyolk, pour with 2 dl of water. After a few minutes, add the eggwhites.
5. Boil the pasta in separate water and then drain it.
6. When the sauce has thickened, pour it over the pasta and serve.