- 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)
Total time: 20 minutes
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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