Haitian Spaghetti with Epis, Hot Dogs, and Hard-Boiled Eggs
A delightful fusion dish that combines the fragrant Haitian seasoning, Epis, with spaghetti and hot dogs for a comforting meal that's easy to customize.
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.
Notes
Serve with fried plantains or a green salad for a refreshing contrast. Store leftovers in an airtight container in the fridge for up to three days.