Mexican-Style Noodles With Fried Eggs

Mexican-Style Noodles with Fried Eggs
Photo: Christopher Testani
Hands On Time:
25 mins
Total Time:
25 mins
4 serves


  • 4 tablespoons unsalted butter

  • 12 ounces thin spaghetti, broken into small pieces

  • 3 ½ cups chicken broth

  • 1 14.5-ounce can tomato puree

  • 1 14.5-ounce can black beans, drained and rinsed

  • 1 - 2 chipotle chilies in adobo, chopped

  • Kosher salt and black pepper

  • 4 large eggs

  • Sliced radishes, watercress, and grated Parmesan, for serving


  1. Melt 3 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.

  2. Meanwhile, heat the remaining 1 tablespoon of butter in 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.

  3. Top the noodles with the fried eggs, sliced radishes, watercress, and Parmesan.

Nutrition Facts (per serving)

620 Calories
19g Fat
91g Carbs
28g Protein
Nutrition Facts
Calories 620
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 50%
Cholesterol 215mg 72%
Sodium 670mg 29%
Total Carbohydrate 91g 33%
Total Sugars 11g
Protein 28g
Calcium 91mg 7%
Iron 7mg 39%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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