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Spanish Style Fideos with Egg

Serves: 2

Nutritional Information (per serve)

  • Kcal: 142 kcal
  • Carbs: 6g
  • Proteins: 8.9g
  • Energy: 597 kJ
  • Sugar: 5g
  • Fat: 8.3g
  • Saturated fat (g): 2.4g
  • Fibers (g): 9.4g
  • Sodium (mg): 194mg

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  • 1 Packet of Slendier Angel Hair
  • 1 Olive Oil Spray
  • 1 Jalapeno (seeded and chopped)
  • 1 Onion (finely diced)
  • ½ Red Capsicum (seeded and sliced)
  • 1 teaspoon(s) Garlic (minced)
  • ½ cup(s) Reduced Salt Vegetable Stock
  • ½ cup(s) Tinned Tomato
  • 1 teaspoon(s) Chilli Powder
  • ½ teaspoon(s) Ground Cumin
  • ½ teaspoon(s) Dried Oregano
  • ¼ teaspoon(s) Pepper
  • 2 Eggs
  • 1 ½ teaspoon(s) Coriander Leaves
  • ½ Lime (cut into wedges)


  1. Prepare Slendier Angel Hair as per instruction on the back of the pack and set aside.
  2. Preheat oven to 180 degrees Celsius. Spray 2 small oven proof ramekins with cooking spray and set aside.
  3. Spray large fry pan with cooking spray and heat on medium-high. Add jalapeno, onion and red capsicum and sauté until onion is translucent. Add garlic and cook until fragrant.
  4. Place Slendier Angel Hair, ½ of the stock, tomatoes, chilli powder, cumin, oregano and pepper. Bring to a simmer, reduce heat to low and cover to cook. Stirring once or twice in the next 3-4 mins. Add more stock or water if too dry.
  5. Transfer the mixture evenly between to 2 ramekins. Break 1 egg in each dish gently in the centre of the baking dish. Place carefully in oven and bake until whites are just set (approx 7 min). Remove from oven
  6. Sprinkle with coriander over both dishes and serve with lime wedges.