Tex-Mex Spaghetti with Fried Eggs and Guacamole

This Tex-Mex spaghetti dish brings together the best of two worlds: the comforting heartiness of Italian pasta and the bold, vibrant flavors of Tex-Mex cuisine. Broken spaghetti is cooked risotto-style, slowly absorbing a spiced tomato broth until perfectly al dente. The result is a deeply flavorful and satisfying base that’s anything but ordinary.

Each bowl is crowned with a golden fried egg, whose runny yolk creates a luscious sauce as it mingles with the pasta. A cool dollop of guacamole and a tangy pickled shallot-tomato salad add freshness and zip, while a drizzle of sour cream rounds out the dish with creamy richness. It’s a fusion fiesta that’s as fun to make as it is to eat!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 5 cups of water to a boil in a medium pot. Once boiling, reduce the heat to low to keep it warm. (Tip: Starting with hot water speeds up the process.) Wash and dry all produce. Using your hands, roughly break the spaghetti in its bag into 1- to 2-inch pieces. Halve, peel and thinly slice the shallot. Quarter the lime. Dice the tomato into ¼-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the broken spaghetti, Tex-Mex paste and tomato paste. Cook, stirring constantly, until fragrant, about 30 to 60 seconds.
3. Stir 1 cup of the hot water from the pot into the pan with the spaghetti mixture. Bring to a simmer and cook, stirring occasionally, until the water is absorbed. Repeat this process with the remaining hot water, adding ½ cup at a time, until the water is absorbed and the pasta is al dente, about 10 to 15 minutes. (Tip: It’s okay if you don’t use all the hot water.) Taste and season with salt and pepper if desired.
4. While the pasta cooks, in a small microwave-safe bowl, combine the shallot, juice from half the lime, ¼ teaspoon sugar and ½ teaspoon salt. Microwave until the shallot turns bright pink, about 30 to 60 seconds. Add the diced tomato to the bowl and stir to combine; season with salt and pepper. Set aside until ready to serve.
5. Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Once hot, crack the eggs into the pan and cover. Fry to your preferred doneness; season with salt and pepper.
6. Divide the pasta between shallow bowls. Top each bowl with a fried egg, a dollop of sour cream, a spoonful of guacamole and the pickled shallot-tomato salad (drain before adding). Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use regular spaghetti instead of breaking it?

Breaking the spaghetti into smaller pieces is key to achieving the risotto-like texture. If you use whole strands, they won’t cook evenly in the liquid. You can break them by hand or use a knife to cut them.

What can I substitute for Tex-Mex paste?

Tex-Mex paste is a blend of tomato paste and spices. You can substitute with 1 tablespoon of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

Can I make this dish vegetarian or vegan?

This recipe is already vegetarian. To make it vegan, omit the eggs and sour cream or use vegan alternatives. The guacamole and pickled shallot-tomato salad are vegan-friendly.