Cameroonian Spaghetti Omelette in Baguette

Ingredients

• 200 g dried spaghetti
• 8 eggs
• 1 onion
• 1 green pepper
• 2 ripe tomatoes
• 3 spring onions
• 3 tbsp vegetable oil
• 2 crusty baguette

Method

1. 1

   Cook the spaghetti in boiling salted water for 2 minutes less than the packet says, then drain and cut roughly into shorter lengths with scissors.

2. 2

   Heat 2 tbsp vegetable oil in a large non-stick frying pan over a medium heat and fry the finely chopped onion and green pepper for 4 minutes. Add the diced tomatoes and cook for 3 minutes until soft.

3. 3

   Beat the eggs with the sliced spring onions and a good pinch of salt, then stir in the spaghetti and the cooked vegetables.

4. 4

   Add the remaining oil to the pan, pour in the egg mixture and spread it out evenly. Cook over a medium-low heat for 6-8 minutes until set underneath, then slide onto a plate, flip back into the pan and cook for 3-4 minutes more until firm in the centre with no runny egg.

5. 5

   Cut the baguettes into quarters and split them. Fill with wedges of the spaghetti omelette, as Cameroonian street stalls do, and add chilli sauce for anyone who wants it.