Ramadan recipe: Spaghetti bake

Serves 6

Ingredients

2 cups cooked leftover spaghetti

150g frozen peas, thawed

1 tablespoon oil

10 tomatoes, quartered

2 peppers (capsicum)

5 eggs

1 tablespoon mustard

300 ml milk

2 tablespoons butter

50g grated cheddar

Steps

1. Cut tomatoes into quarters and sprinkle with oil, salt and pepper then put on a baking sheet along with the peppers

2. Put them in a hot oven to roast

3. Peel the peppers and dice them with the tomatoes

4. In a bowl, whisk in the eggs, milk and mustard.

5. Add the diced tomatoes, peppers, peas and cheese

7. Add the spaghetti and toss them all to combine

8. Put butter in a pan on medium heat to melt, then add the mix

9. Wait till it starts to set at the edges then put under grill to cook the top

10. Serve hot

— Salma Soliman cooks On A Budget every Saturday and Tuesday at 3pm on Fatafeat.