Huevos Rancheros Spaghetti
12 ounces spaghetti
1 1/2 cups frozen corn
1 1/2 cups canned black beans, rinsed and drained
1 tablespoon olive oil
4 eggs
Kosher salt
Ground black pepper
1 1/2 cups salsa, plus more for garnish
3/4 cup shredded Cheddar cheese
1/2 cup chopped green onion (optional)
1 1/2 cups frozen corn
1 1/2 cups canned black beans, rinsed and drained
1 tablespoon olive oil
4 eggs
Kosher salt
Ground black pepper
1 1/2 cups salsa, plus more for garnish
3/4 cup shredded Cheddar cheese
1/2 cup chopped green onion (optional)
Instructions:
Here’s a dinner-friendly variation on the Mexican breakfast dish huevos rancheros where I substitute spaghetti for the usual tortillas. When serving, break the egg yolk and mix it into the salsa for a silken pasta sauce that’s light and fresh.
In a large pot, bring salted water to boil and cook spaghetti according to package instructions. In the last 3 minutes of cooking, add corn and black beans.
Meanwhile, heat oil in a pan and fry eggs, in batches if needed. Season with salt and pepper.
When spaghetti is finished cooking, reserve a cup of the pasta water. Drain spaghetti, beans, and corn, returning the mixture to the pot. Add salsa and 3/4 cup pasta water, tossing to coat. Add more pasta water if needed. Divide pasta onto 4 serving plates and place a hot fried egg and 3 tablespoons Cheddar on each. Garnish with additional salsa and green onion, if using. Serve immediately.