Spaghetti Napolitan
- Bring a pot of salted water to a boil. Cook spaghetti 250 g according to package instructions, then drain.
- In a small bowl, stir together ketchup 60 ml, soy sauce 15 ml, Worcestershire sauce 10 ml, and sugar 5 g. Set aside.
- Heat a large skillet over high heat with enough olive oil to lightly coat the bottom. Add ground chicken 400 g and cook, breaking it up with a spoon, until browned, ⏲ 4 minutes. Add garlic cloves 2, carrot 2, onion 0.5, and green bell pepper 1. Spread evenly and cook, stirring once, until fragrant and starting to brown at the edges, ⏲ 1 minute. Cover and cook on low until vegetables are crisp-tender, ⏲ 4 minutes.
- Add the drained pasta and the ketchup mixture. Turn heat to high. Toss to combine, adding small splashes of water if needed to loosen, and stir-fry until the sauce darkens a shade and starts to stick to the pan, ⏲ 2 minutes. Push the pasta to one side, crack eggs 2 into the cleared space, and scramble them until just set, then toss through the pasta. Season with salt and black pepper. Remove from heat and cover until ready to serve.
- Divide the spaghetti between plates and garnish with radish sprouts.
Serves 4