cartoon by marc johns.

Tuesday, October 16, 2012

Huevos Rancheros Spaghetti

Breakfast? Nope, it's dinner.
I am a big fan of eggs, so when I saw this recipe I knew I would like it.  It is very easy - it basically only involves cooking pasta and frying some eggs.  Huevos Rancheros is a dish that includes beans, corn, cheese, salsa, eggs, and tortillas.  All of those ingredients are in this pasta dish, except the tortillas have been replaced with spaghetti.  This is a satisfying, delicious, and easy dinner to throw together - and it is a really nice variation of the typical pasta and red sauce combination.  This is one I am definitely going to be making again.  


12 oz. spaghetti
1 can corn (about 1 1/2 cups), drained
1 can black beans (about 1 1/2 cups), rinsed and drained
1 1/2 cups salsa (I used chunky pico de gallo with a medium level of heat)
3/4 c shredded cheddar cheese
1/2 c chopped green onions
4 eggs
olive oil
salt and pepper

1.  Cook the spaghetti in boiling oiled and salted water.  Meanwhile, drain the corn and drain and rinse the black beans.  Slice the green onion and set aside.  

Black beans and corn ready to go.
2.  During the last 2- 3 minutes of the pasta cooking, add the beans and corn.  

Adding the beans and corn.
3.  While the pasta finishes cooking, heat an oiled frying pan over medium-low heat and crack the four eggs into the pan.  Sprinkle salt and pepper on the eggs.  Cook until the whites are cooked and the yolk is runny.  
Egg cooking.
4.  Preserve about a cup of the pasta water and put aside.  Drain the pasta, bean, and corn mixture.  Put the mixture back in the same pot and add the salsa.  Add about 3/4 c of the pasta water to the mixture and stir until the noodles are coated.  

Adding salsa. 
All mixed up.
5.  Add the cheese and sliced green onion to the pasta and mix until combined evenly.  

Cheese and Green Onions.
6. Top the pasta with the eggs.  Cut through the yolk and mix in with the salsa, veggies, and cheese to create a sauce.  Serves 4.  Enjoy!

Eggy pasta.
Final product.
Recipe adapted from Melissa d'Arabian 's Food Network show "Ten Dollar Dinners."

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