Boil the eggs until hard-boiled. Peel and set aside.
In a separate pan over medium heat, add the jollof base, blended carrots, seasoning, and a little water to loosen the sauce. Reduce heat and let it simmer gently.
While the sauce simmers, boil the spaghetti in well-salted water for about 5 minutes. Reserve some pasta water, then drain.
Add the partially cooked spaghetti to the jollof sauce. Add reserved pasta water as needed and cook until the pasta reaches your desired doneness.
Add the peeled boiled eggs and gently toss everything together.
Portion into meal-prep bowls and serve warm.
