A colorful dish featuring sautéed eggplant and zucchini, veggie pasta in tomato basil sauce, and a perfectly cooked runny egg, all enhanced with crushed red peppers and fresh veggies like tomato, onion, and arugula.
1: Sauté eggplant and zucchini slices until tender.
2: Cook veggie pasta according to package instructions and mix with tomato basil sauce.
3: Cook an egg to your desired doneness (preferably slightly runny).
4: Assemble the bowl by layering crushed red peppers, sautéed veggies, and pasta.
5: Top with the cooked egg and fresh veggies like tomato, onion, and arugula.
