Βaked pasta with tomato sauce, feta cheese and eggs - iCookGreek

Ingredients

• 350 g. (12.3 oz) Spaghetti No 6
• 600 g. (21.2 oz) ripe tomatoes, cut into cubes
• 3 eggs, hard boiled and cut in half
• 4 boiled broccoli florets
• 2 cloves garlic
• 1 onion
• 5 tablespoons dry white wine
• 2 tablespoons parsley, chopped
• 200 g. (7.1 oz) feta cheese, mash with a fork
• 180 g. (6.3 oz) gruyere, grated
• 3 tbsp olive oil
• salt, pepper, a little nutmeg