Lunch: Huevos Rancheros Spaghetti

Recipe by Melissa d'Arabian This recipe takes the genius of combining spaghetti and another dish, à la Cincinnati chili, and adds the popularity of breakfast-for-dinner nights. Mixed with the pasta, salsa becomes a tangy reinvention of tomato sauce inste

Ingredients

12 oz. spaghetti
1 1/2 c. frozen corn
1 1/2 c. canned black beans
1 tbsp. olive oil
4 eggs
kosher salt
ground black pepper
1 1/2 c. salsa
3/4 c. shredded Cheddar cheese
1/2 c. chopped green onion (optional)

Instructions

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. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

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