Heat oven to 200C/180C fan/gas 6.
Butter 6 holes of a muffin tin with
butter or oil. Cook the spaghetti
following the pack instructions, then
cool under cold running water and drain.
Divide most of the spaghetti between
the 6 holes, creating nest shapes. Top
with tomato sauce, then crack an egg
on top of each.
Wrap the remaining spaghetti around
the egg yolks and gently tap the tin to
allow the egg whites to seep through the
spaghetti. Bake for 20 mins until the egg
whites are set and the yolk a little runny.
Carefully remove from the tin with a blunt
knife and serve, topped with basil leaves.