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Easy Haitian Spaghetti (Espageti) with Frankfurters

Easy Haitian Spaghetti (Espageti) with Frankfurters

Spaghetti tossed in a rich tomato and green seasoning sauce with browned frankfurters, colorful bell peppers, and a sliced boiled egg on top. A classic Haitian comfort dish that works for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Breakfast, Dinner
Cuisine: Haitian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz spaghetti or fettuccine a little less than half a pack
  • 1 egg
  • 1 chicken bouillon cube
  • 4 frankfurters sliced on an angle
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1/2 hot pepper chopped
  • 2 cloves garlic minced
  • 1/4 red bell pepper sliced
  • 1/4 green bell pepper sliced
  • 1/4 yellow bell pepper sliced
  • 1 Tbsp green seasoning epis style
  • 3 Tbsp tomato paste
  • 1/2 packet Sazón Goya
  • 1 tsp complete seasoning
  • About 1 cup reserved pasta water
  • 1 tsp vegetable oil
  • 1/4 stick butter

Equipment

  • Large pot
  • large saucepan or skillet
  • Tongs

Method
 

  1. Boil a large pot of water with the bouillon cube. Add the egg first, then the pasta. Cook until al dente. Pull the egg out into cold water and set aside. Save about 1 cup of the pasta water, then drain the rest.
  2. Slice the frankfurters on an angle. Chop the onion, tomato, garlic, hot pepper, and bell peppers.
  3. Heat the oil and butter in a large saucepan over medium heat. Fry the frankfurter slices until lightly browned.
  4. Stir in the green seasoning and tomato paste. Cook about 1 minute, stirring, so the paste darkens slightly.
  5. Add the onion and garlic and sauté about 1 minute. Add the tomato and hot pepper and cook until the tomato softens.
  6. Add the bell peppers, Sazón, and complete seasoning. Mix everything well.
  7. Pour in about 1 cup of the reserved pasta water. Cover and simmer 2 to 3 minutes.
  8. Add the drained pasta and toss until every strand is coated. Slice the boiled egg and lay it on top, or mix it in. Serve hot.

Notes

  • Frying the tomato paste for a minute before adding liquid removes the raw taste and deepens the color.
  • Add the pasta water a little at a time; you want the noodles glossy and lightly saucy, not watery.
  • Swap frankfurters for smoked sausage, hot dogs, or smoked herring to change the flavor.