Coriander Pesto MAGGI with Fried Egg Recipe by Adarsh Kuckian

Cooking Time: 15 Minutes
Preparation Time: 16 Minutes
Total Serves: 4

The Ingredient List

• MAGGI 2-Minute Masala Noodles - 2 Packets
• MAGGI Magic Cubes - Vegetarian - 1, Crumbled
• Fresh Spinach Leaves - 20 Grams
• Fresh Coriander Leaves - 100 Grams
• Water - 3 Tablespoons
• Olive Oil - ¼ Cup
• Pinenuts - 2 Tablespoons
• Green Chilli - 1
• Garlic Cloves - 3 
• Eggs - 4
• White Sesame Seeds - 1 Teaspoon (For Garnish)
• Salt - 10 Grams

The Easy Steps

1. Cook 2 of packets of MAGGI Masala Noodles in salted water until just done. Remove the MAGGI Masala Noodles and add some oil to avoid sticking. Blanch the spinach and keep aside.
2. Grind together the blanched spinach, coriander leaves, olive oil, pinenuts, green chilli, and 2 garlic cloves and mix well.
3. Put the prepared paste in a hot saucepan, mix the MAGGI Magic Cubes and stir for a min. Then, mix the boiled MAGGI Masala Noodles into the prepared paste and cook until it is done. Too much cooking will tend to discolour the pesto.
4. In a separate pan, add 1 teaspoon of oil and carefully break the eggs into it, to prepare sunny side up. Season with salt. Don’t flip the egg.
5. Put the prepared MAGGI Masala Noodles into the serving plate and top with a single fried egg. Garnish with sesame seeds.