Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs Recipe is a delightful fusion dish that brings a burst of flavor to your table. This easy-to-make recipe combines the fragrant Haitian seasoning known as Epis, with the comfort of spaghetti and the heartiness of hot dogs. Perfect for busy weeknights, it’s both comforting and customizable, allowing you to tailor it to your family’s tastes.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 380
Protein: 12g
Carbohydrates: 45g
Fat: 18g
Fiber: 3g
Sugar: 3g
Sodium: 640mg
Why Make Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs Recipe
This dish is not only delicious but also incredibly versatile. The use of Epis adds authentic Haitian flavors that make your spaghetti stand out from the usual fare. Plus, with just a handful of ingredients, you can whip this up in no time. The presence of vegetables and hot dogs makes it a well-rounded meal. Whether you’re feeding a family or prepping for meal prep, Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs is a smart choice.
How to Make Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs Recipe Step by Step
Ingredients
½ lb Spaghetti
¼ cup Olive oil
2 tbsp Haitian Epis
1 Onion, chopped
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
2 Roma Tomatoes, diced
2 tbsp Tomato paste
3 small Maggi cubes
⅛ tsp ground Cloves
⅓ cup reserved pasta water
Salt to taste
4 Hot Dogs, cut into rounds
2 Hard boiled eggs (halved for serving)
Directions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve about ⅓ cup of pasta water before draining the pasta. In a large saucepan, heat ¼ cup of olive oil over medium heat. Add 2 tablespoons of Haitian Epis and fry until fragrant and golden in color, releasing their aromatic flavors. Add the chopped onion, diced green and red bell peppers, and diced roma tomatoes to the pan. Sauté for about 5 minutes until the vegetables soften and meld together. Stir in 2 tablespoons of tomato paste and crumble in 3 small Maggi cubes. Mix well to combine all ingredients. Incorporate the sliced hot dogs and ⅛ teaspoon of ground cloves into the sauce. Stir to evenly distribute the flavors. Pour in ⅓ cup of the reserved pasta water and bring the mixture to a simmer. Let it cook gently for 10 to 15 minutes until the sauce thickens and flavors develop. Adjust salt to taste. Add the cooked spaghetti into the sauce, tossing well to coat every strand evenly with the flavorful sauce. Plate the Haitian spaghetti and top each serving with half of a hard boiled egg. Serve immediately and enjoy the vibrant blend of flavors.
How to Serve Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs Recipe
For a delightful meal, consider serving Haitian Spaghetti with a side of fried plantains for a sweet balance. You can also pair it with a light green salad dressed in lemon vinaigrette, which adds a refreshing contrast. Another tasty option is to serve it with hot sauce on the side for those who appreciate an extra kick.
How to Store Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs Recipe
To store leftovers, allow the spaghetti to cool completely and transfer it to an airtight container. It can be kept in the fridge for up to three days. When you’re ready to reheat, simply warm it up in the microwave or on the stovetop, adding a splash of water if needed to revive the sauce. If you wish to freeze it, place portions in freezer-safe bags, removing as much air as possible. It will keep for about a month in the freezer.
Expert Tips for Cooking Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs Recipe
Use fresh, homemade Epis if you can for the best flavor.
Feel free to substitute different vegetables based on what you have.
You can add cooked shrimp or chicken for additional protein options.
Taste the sauce as it cooks and adjust seasonings to your preference.
If you like spice, consider adding diced jalapeños or a splash of hot sauce to the mix.
Delicious Variations of Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs Recipe
For a vegetarian version, swap out the hot dogs for sautéed mushrooms or tofu. You can also add a splash of citrus juice, such as lime or lemon, for a zesty twist. If you prefer a spicy version, stir in some crushed red pepper flakes or sauté fresh chili peppers with the onions and peppers.
Conclusion
Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs Recipe is not just a meal; it’s an experience full of rich flavors and comforting textures. We encourage you to try this recipe in your kitchen and enjoy the simplicity and deliciousness it brings. It’s a great way to explore Haitian cuisine while keeping mealtime fun and exciting!
Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs
Ingredients
Pasta and Sauce
- ½ lb Spaghetti
- ¼ cup Olive oil For frying
- 2 tbsp Haitian Epis Fresh or homemade if possible
- 1 Onion, chopped
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 2 Roma Tomatoes, diced
- 2 tbsp Tomato paste
- 3 small Maggi cubes Crumble for mixing
- ⅛ tsp ground Cloves
- ⅓ cup reserved pasta water To adjust sauce consistency
- Salt to taste
- 4 Hot Dogs, cut into rounds
- 2 Hard boiled eggs, halved for serving
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve about ⅓ cup of pasta water before draining the pasta.
- In a large saucepan, heat ¼ cup of olive oil over medium heat. Add 2 tablespoons of Haitian Epis and fry until fragrant and golden in color.
- Add chopped onion, diced green and red bell peppers, and diced roma tomatoes. Sauté for about 5 minutes until the vegetables soften.
- Stir in 2 tablespoons of tomato paste and crumble in 3 small Maggi cubes. Mix well.
- Incorporate sliced hot dogs and ⅛ teaspoon of ground cloves into the sauce. Stir to combine.
- Pour in ⅓ cup of reserved pasta water and bring the mixture to a simmer. Cook for 10 to 15 minutes until the sauce thickens.
- Adjust salt to taste. Add the cooked spaghetti to the sauce and mix well to coat.
- Plate the spaghetti and top each serving with half of a hard boiled egg. Serve immediately.
