Start this recipe by making the sauce for the spaghetti. Heat the oil in a pan and quickly brown the bacon. Add in the chopped onion and garlic and continue to cook for 4-5 minutes, to soften the onion. Add in the tomato puree, polpa and season well with salt and pepper. Mix well, then turn down the heat and leave to simmer for 5 minutes. When ready, add in the chopped basil and parsley and take off the heat. In a large bowl, mix the cooked pasta together with the tomato sauce and grated Parmesan cheese. Put 1 tablespoon of the grated cheese aside to garnish later on)using a large serving spoon and a fork, Scoop up some of the spaghetti and twist around the fork, forming a spaghetti nest. Place the nest into a baking dish. Repeat the process with the remaining spaghetti. You should have enough spaghetti for 6 nests. Make a small opening in the top of each nest, and place a tablespoon of the cooked spinach into each nest. Finally, break an egg into each nest and sprinkle over the remaining grated Parmesan cheese. Bake the nests in the oven at 200`c, for about 10-15 minutes only, just enough time to cook the eggs. Take the baking dish out of the oven, and serve 2 spaghetti nests with bacon, Parmesan and spinach onto each serving plate. You can also serve a crispy salad on the side.

Suggested accompanying wine: DELICATA Pjazza Regina Red I.G.T. Maltese Islands