Mexican Style Noodles with a Fried Egg

posted in: Mexican, Pasta, Vegetarian | 4

I’ve made this recipe quite a few times now and it’s strangely addictive. The first time I made it, I thought it was good but not anything to knock your socks off. But, when I was done eating, I was wishing for more. And I was excited to have the leftovers for lunch the next day, which is a good sign for me of a successful recipe. This is the first recipe that I’ve made that has you brown the uncooked noodles in butter. I have to say that I really like this method. It gives the noodles a toothyness that I really like and a buttery, nutty flavor. I think that’s what really makes the recipe for me.

Mexican Style Noodles with a Fried Egg
Author: 
Recipe type: Pasta
Cuisine: Mexican
Serves: 6
 
Ingredients
  • 1 tablespoon unsalted butter
  • 12 ounces thin spaghetti, broken into small pieces
  • 3½ cups chicken broth (use vegetable broth to make vegetarian)
  • 1 14.5-ounce can tomato puree
  • 1 14.5-ounce can black beans, drained and rinsed
  • 1 chipotle chilies in adobo, chopped (leave this out if you don't like spice)
  • Kosher salt and black pepper
  • 6 large eggs
Instructions
  1. Melt 1 tablespoons of the butter in a large saucepan over medium heat.
  2. Add the spaghetti and cook, stirring, until browned, 5 to 7 minutes.
  3. Stir in the broth, tomato puree, black beans, chipotles, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the spaghetti is tender and the sauce is thickened, about 15 minutes.
  4. Meanwhile, heat a large nonstick skillet over medium heat. Crack the eggs into the pan and cook until the whites are set and the yolks are still slightly runny, 3 to 5 minutes.
  5. Top the noodles with the fried eggs and Parmesan.
Nutrition Information
Serving size:  Calories: 383 Fat: 8 g Saturated fat: 3 g Unsaturated fat: 4 g Trans fat: 0 Carbohydrates: 61 g Sugar: 6 g Sodium: 875 mg Fiber: 13 g Protein: 19 g Cholesterol: 190 mg
11 Weight Watchers Smart Points per serving

Melt 1 tablespoons of the butter in a large saucepan over medium heat. Add the spaghetti and cook, stirring, until browned, 5 to 7 minutes.

Stir in the broth, tomato puree, black beans, chipotles, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the spaghetti is tender and the sauce is thickened, about 15 minutes. (I usually add the chipotles in the end just to the adult plates. The kids can’t handle much spice.)

Meanwhile, heat a large nonstick skillet over medium heat. Crack the eggs into the pan and cook until the whites are set and the yolks are still slightly runny, 3 to 5 minutes. Top the noodles with the fried eggs and Parmesan.

 

4 Responses

  1. Kelly Reynolds

    This looks awesome and my kids will eat all the ingredients. Plus, it’s essentially dairy free for Lane–perfect!

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