Fideo Seco with Fried Eggs & Guacamole
plus Pickled Shallot-Tomato Salad & Sour Cream
- Milk
- Eggs
- Wheat
Tex-Mex meets Italian in this fusion fiesta! Broken spaghetti gets the risotto treatment, absorbing spiced liquid until perfectly al dente. Quick-pickled shallot adds hot pink punch alongside fresh tomato confetti. A golden fried egg crowns each bowl, ready to cascade creamy richness over every strand of pasta. Finished with cool guac and tangy sour cream, this meal is comfort food with a passport!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Eggs
(Contains: Eggs)
1 unit
Tomato Paste
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
6 ounce
Spaghetti
(Contains: Wheat)
1 unit
Tex-Mex Paste
1 unit
Shallot
Not included in your delivery
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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Bring 5 cups water (8 cups for 4 servings) to a boil in a medium pot. Once boiling, reduce heat to low to keep warm. TIP: Start with hot water to speed things up!
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Wash and dry produce.
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Using your hands, roughly break spaghetti in its bag into 1- to 2-inch pieces.
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Halve, peel, and thinly slice shallot. Quarter lime. Dice tomato into ¼-inch pieces.
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Heat a drizzle of oil in a large pan over medium-high heat. Add broken spaghetti, Tex-Mex paste, and tomato paste. Cook, stirring constantly, until fragrant, 30-60 seconds.
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Stir 1 cup hot water (2 cups for 4 servings) from pot into pan with spaghetti mixture. Bring to a simmer and cook, stirring occasionally, until water has absorbed. Repeat process with remaining hot water, adding ½ cup at a time, until water has absorbed and pasta is al dente, 10-15 minutes. TIP: It’s OK if you don't use all the hot water.
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Taste and season with salt and pepper if desired.
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While pasta cooks, in a small microwave-safe bowl, combine shallot, juice from half the lime, ¼ tsp sugar, and ½ tsp salt (½ tsp sugar and 1 tsp salt for 4 servings). Microwave until bright pink, 30-60 seconds.
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Add diced tomato to bowl and stir to combine; season with salt and pepper. Set aside until ready to serve.
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Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Once hot, crack eggs into pan and cover. Fry to preference; season with salt and pepper.
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Divide pasta between shallow bowls. Top with a fried egg, sour cream, guacamole, and pickled shallot-tomato salad (draining first). Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the unique fusion of Italian and Mexican flavors, though some found it too spicy or acidic.
- Ease of prep: Breaking spaghetti by hand was a bit tedious, but overall preparation was straightforward and fun for families.
- Suggestions: Consider using less Tex-Mex paste if sensitive to heat; try angel hair pasta for a lighter texture.
- Leftovers: The dish keeps well and reheats nicely, making it great for multiple meals.
- Versatility: Some customers suggested adding more vegetables or swapping in tofu for a vegetarian option.
Reviews from our home cooks
I was a little hesitant, my husband is in his late 70s, and I wasn't sure how he would react to an egg in his pasta. Well, he loved it and so did I. It was super easy to prepare, and really tasty. Will definitely order it again
It felt like an italian-mexican fusion. We thought the spice was slightly too strong but we enjoyed it very much and the flavors were super unique
This was so easy and super flavorful! Please keep this one on the menu.
Loved how different and unique this meal was! My family really enjoyed it and the kids had fun breaking the pasta up. Great meal!
This was pretty good. I didn't care for the lime flavor on top of the other flavors of the sauce. When guacamole and sour cream were also present, then it tasted good, but most of the food did not have these, and I didn't care for the added lime flavor for that part of the dish. If I get it again, I'll be sure to leave the lime out.
There was an issue with a couple missing ingredients, so I used my own eggs and scallions for the missing shallot. But it was flipping fantastic!
Only suggestion would be to use angel hair pasta instead of the larger spaghetti. Otherwise, we loved this!
An interesting combination - made me think of mexican and italian fusion. It was kind of a pain to break up all the spaghetti by hand.
Too much tex-mex paste! But that was my fault, we should have used less.
This is one of my favorite recipes! I hope that you bring it back. I almost did not order it because it was unusual. Loved it! Please bring it back!
