Egg-Topped Garden Vegetable Spaghetti

COOK spaghetti and 5 epazote sprigs in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.

ADD zucchini to reserved drippings; cook and stir on medium heat 5 min. or until crisp-tender. Stir in garlic, 3 Tbsp. onions, peas and 3 of the remaining epazote sprigs; cook and stir 3 min. or until heated through.

REMOVE leaves from remaining epazote sprigs; finely chop leaves. Mix chopped epazote and mayo; set aside.

DRAIN spaghetti; return to pan. Add mayo mixture; toss to coat. Stir in vegetable mixture. Spoon onto platter; cover to keep warm.

HEAT large skillet on medium heat. 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. Remove from heat; place over spaghetti mixture. Top with bacon, remaining onions and cheese.