Annabel Karmel’s poached egg spaghetti with pesto and cherry tomatoes

  • Prep: 10mins
  • Cook: 15mins

Suitable for: toddler and baby (from 9 months+)

Serves: 1 adult portion and 2 baby portions


  • 175g spaghetti
  • 1 ½ tbsp olive oil
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 3 heaped tablespoons fresh pesto
  • 150g cherry tomatoes quartered
  • Small bunch fresh basil, chopped
  • 50g Parmesan, grated
  • 2 medium British Lion eggs


  1. Cook the spaghetti in boiling water according to the packet instructions. Drain reserving 3 tbsp of pasta water.
  2. Heat the oil in a frying pan. Add the onion and fry for 3 to 4 minutes before adding the garlic and frying for 30 seconds.
  3. Add the pesto, tomatoes, basil and drained pasta and toss over the heat for a few seconds. Add the reserved pasta water and the Parmesan cheese. Spoon into bowls.
  4. Bring a small pan of water to the boil and swirl the water. Crack the British Lion egg into a ramekin and tip into the water, then repeat with the second egg. Gently simmer for 3 to 4 minutes until the white is cooked but the yolk is still runny. Drain onto kitchen paper. Spoon on top of the pasta and serve at once.
  5. Chop the cooked spaghetti for baby / toddler into 2-3 cm lengths and enjoy.

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