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Mexican Breakfast Pasta Bowl

Servings: 4

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients:

  • 8 oz Whole wheat spaghetti
  • 1 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 1 can Diced tomatoes
  • 1 cup Black beans, drained and rinsed
  • 1 cup Corn, frozen or fresh
  • 2 individuals Scallions, thinly sliced
  • 4 individuals Eggs
  • 1 individual Avocado, sliced
  • 1 handful Chopped cilantro
  • 1 individual Lime, optional

Instructions:

  1. Cook the spaghetti according to the package instructions until al dente, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
  3. Add the tomatoes, black beans, corn, and scallions to the skillet. Stir well and cook for 5-7 minutes or until the vegetables are tender.
  4. In a separate pan, cook the eggs to your liking (poached or fried recommended).
  5. Divide the pasta between four bowls and top each with the tomato and bean mixture. Place a cooked egg on top of each bowl.
  6. Add avocado slices, sprinkle with chopped cilantro, and squeeze a bit of lime juice over each bowl, if desired. Serve immediately.