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!

Wash and dry produce.

Using your hands, roughly break spaghetti in its bag into 1- to 2-inch pieces.

Halve, peel, and thinly slice shallot. Quarter lime. Dice tomato into ¼-inch pieces. 

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.

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.

Taste and season with salt and pepper if desired.

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.

Add diced tomato to bowl and stir to combine; season with salt and pepper. Set aside until ready to serve.

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.

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.