Egg-Topped Garden Vegetable Spaghetti

Ingredients

• 1/2 lb. spaghetti
• uncooked
• 10 fresh epazote sprigs (2 oz. or about 1/2 bunch)
• divided
• 3 slices OSCAR MAYER Bacon
• finely chopped
• 2 zucchini
• sliced
• 1 cup frozen peas
• thawed
• 2 cloves garlic
• minced
• 3 green onions
• chopped
• divided
• 1/3 cup KRAFT Real Mayo Mayonnaise
• 6 eggs
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Instructions

1. Cook spaghetti with 5 epazote sprigs in large saucepan as directed on package, omitting salt.
2. Meanwhile, cook and stir bacon in large skillet until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard all but 1 tsp.
5. drippings from skillet.
6. Add zucchini to reserved drippings; cook and stir on medium heat 5 min.
7. or until crisp-tender.
8. Stir in peas, garlic, 3 Tbsp.
9. onions and 3 of the remaining epazote sprigs; cook and stir 3 min.
10. or until heated through.
11. Remove leaves from remaining epazote sprigs; finely chop leaves.
12. Mix chopped epazote and mayo until blended.
13. Drain spaghetti; return to pan.
14. Add mayo mixture; mix lightly.
15. Stir in vegetable mixture.
16. Spoon onto platter; cover to keep warm.
17. Heat large nonstick skillet on medium heat.
18. Add eggs, 1 at a time to skillet, being careful to keep eggs separated; cook 2 to 3 or until whites are completely set and yolks begin to thicken but do not become firm.
19. Spoon over spaghetti mixture; top with bacon, remaining onions and cheese.