Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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Credit: Christopher Testani

Recipe Summary

total:
25 mins
hands-on:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

620 calories; fat 19g; saturated fat 10g; cholesterol 215mg; sodium 670mg; protein 28g; carbohydrates 91g; sugars 11g; fiber 9g; iron 7mg; calcium 91mg.
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