Preheat oven at 200º C. Grease a tart tin with 1 tsp olive oil.
Put spaghetti into a bowl. Break eggs and add to the bowl and mix well. Add half the grated processed cheese and mix well. Add salt, black pepper powder and mix well.
Transfer the spaghetti mixture into a tart tin. Place in the preheated oven and bake for 15-20 minutes.
Heat 1 tbsp olive oil in a deep non-stick pan, add onion and sauté for a minute. Add ginger-garlic paste and mix well. Add tomatoes and cook for 5-10 minutes.
Add chicken mince and mix well. Add dried mixed herbs, 2 tbsps water, salt and pepper powder and mix well. Mash the tomato pieces with the back of the ladle and continue to cook till chicken is fully done. Add capsicum and mix well. Cook till water evaporates. Switch off the heat and keep the pan covered for 2 minutes.
Remove the tin from the oven, put the chicken-tomato mixture over the spaghetti and spread it evenly. Sprinkle mozzarella cheese and the remaining processed cheese and bake further for 25-30 minutes.
Loosen the sides from the tin, invert on a serving platter, cut into wedges, garnish with bean sprouts and serve immediately.