Huevos Rancheros Spaghetti
Photo: Gentl & Hyers

Serves 4


  • 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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