
Yields:
4
Total Time:
20 mins
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 instead of just a condiment.
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Ingredients
- 12 oz. spaghetti
- 1 1/2 cups frozen corn
- 1 1/2 cups canned black beans
- 1 Tbsp. olive oil
- 4 eggs
- kosher salt
- ground black pepper
- 1 1/2 cups salsa
- 3/4 cup shredded Cheddar cheese
- 1/2 cup chopped green onion (optional)
Directions
- Step 1In 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.
- Step 2Meanwhile, heat oil in a pan and fry eggs, in batches if needed. Season with salt and pepper.
- Step 3When 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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