Huevos Rancheros Spaghetti

I am always up for experimenting with variations on classic dishes in the kitchen and throwing caution to the wind. 

This recipe for Huevos Rancheros Spaghetti is experimental, different, and absolutely delicious.  I have always loved Huevos Rancheros, ever since being introduced to their savory decadence at one of Richmond's best restaurants, Kuba Kuba.  The "Huevos Rancheros" at Kuba Kuba was also voted the "best brunch in Virginia" (yes, the best in the entire state) by Food Network Magazine a few years back. 

So, turning the tables and adding spaghetti to the fundamental ingredients of eggs, salsa, and beans seemed like it was worth a shot at least.  So, I made it . . . and we loved it. 

Here is the photo, as I felt that this post needed to start out with a feast for your eyes. 

Huevos Rancheros Spaghetti
Source:  Melissa d'Arabian (winner of Food Network star), recipe featured in Oprah Magazine ~ Oct. 2012

Ingredients (3-4 servings):
12 oz. spaghetti (angel hair pasta would also work great)
1 1/2 cups frozen corn
1 1/2 cups black beans, rinsed and drained
1 T. olive oil
4 eggs
1 1/2 cups salsa, plus a bit more
3/4 cup shredded sharp cheddar
1/2 cup chopped green onion
S & P

The Process:
Go ahead and pour a Tequila & Tonic with freshly squeezed lime juice.  :-)

Next, in a large pot, bring salted water to a boil and cook your pasta 1 minute shy of cooking time, according to the package directions.  (In the last 3 minutes of cooking, add the corn and black beans directly to the pot of boiling water). 

While the pasta is cooking away, heat up the olive oil in a skillet nearby.  Fry the eggs, but do not cook them all the way through.  The yolk contributes to the "sauce" once you cut into the egg on top of the pasta. (Mmm, so good).

Drain the pasta, corn, and black beans into a colainder, and reserve about 1 cup of pasta water.  This pasta water will help form a sauce, along with the egg yolk and the salsa. 

Add the pasta, corn, and black beans to a clean pan or pot.  Immediately add in the pasta water and the salsa.  Stir lightly to coat everything.  Add some S & P. 

Divide the pasta onto 3 or 4 plates, depending on your serving sizes and hunger level.  Sprinkle on some cheddar cheese, and then place a hot fried egg on top.  Garnish with a bit of chopped green onion and more salsa, if desired.

Variations:  Next time I make this recipe, I plan to add a chopped onion to a pan and saute it with a little garlic before adding in the cooked pasta, corn, and black beans.  The salsa definitely brought a punch of flavor, but I think that a bit of onion and garlic may just send it over the edge.  You could also add cilantro instead of green onion if you love cilantro's bright, earthy flavor.