This easy-to-eat spaghetti mug is perfect, and you’d love to tantalise your taste buds without much effort, says Ashvithi Shetty.
One tsp olive oil
Finely chopped onions and tomatoes
Maggi masala/ chicken stock
Two cups boiling water
Cubes of chicken (500 gms)
In a large skillet, add one tsp oil and throw in finely chopped onions and tomatoes. Saute well until golden brown. Now, throw in an egg and mix gently to scramble it in. Keep aside.
Now, begin by boiling two cups of water. Add spaghetti, and throw in cubes of chicken. Sprinkle maggi masala. Let this boil together in a low flame until a thick broth is formed. Mix scrambled eggs to the broth. Garnish with coriander and serve hot!