Huevos Rancheros Spaghetti

This was good, although I think I made too much pasta, so it ended up being a little bland.  But the combination of the pasta, beans, corn, cheese, and egg was really good. I should have added more salsa, since I used so much pasta. But this was good!

rating: 8.8

Huevos Rancheros Spaghetti
(O magazine, Oct. 2012)

time needed: 20 min.
makes: 4 servings


12 ounces spaghetti
1 1/2 cups frozen corn
1 1/2 cups canned black beans, rinsed and drained
1 Tbsp. 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)


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 Tbsp. Cheddar on each. Garnish with additional salsa and green onion, if using. Serve immediately.

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