Haitian · Breakfast & brunch

Haitian spaghetti breakfast

Name: Haitian spaghetti breakfast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Haitian
Ingredients: 12 ounces spaghetti; 8 fully cooked beef hot dogs, sliced diagonally; 2 tablespoons neutral oil; 1 green bell pepper, divided; 1 small yellow onion, divided; 4 scallions, divided; 4 garlic cloves; 1/2 cup flat-leaf parsley; 4 fresh thyme sprigs, leaves stripped; 1/2 Scotch bonnet pepper, seeded, or to taste; 2 tablespoons lime juice; 3 tablespoons tomato paste; 2 tablespoons ketchup; 1 teaspoon kosher salt, divided; 1 cup reserved pasta water

Haitian breakfast spaghetti tossed with browned hot dogs, tomato paste, peppers, and a freshly blended epis base.

About 45 minTotal

About 45 minActive

$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Best durable full-size pick
Vitamix 5200 Blender · 64-Ounce Container
View at Amazon
Another workable path: Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched variable texture control, hot-food guidance, container capacity, stable model identity, warranty, storage burden, and exact retail destination. Kwilt has not cooked with this blender.
Vitamix 5200 Blender · 64-Ounce Container: Its variable-speed range can move from a deliberately rustic salsa to a smooth chile sauce, and the established 64-ounce system is useful well beyond these breakfast Recipes. Trade-off: It is expensive, loud, and tall enough to conflict with some upper cabinets; a less powerful blender is adequate for these softened salsa ingredients.
Another workable path: Finely chop or crush the softened ingredients, simmer longer, and press through a sieve when a smoother result is essential.
Sources
Vitamix 5200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

12 ounces spaghetti
8 fully cooked beef hot dogs, sliced diagonally
2 tablespoons neutral oil
1 green bell pepper, divided
1 small yellow onion, divided
4 scallions, divided
4 garlic cloves
1/2 cup flat-leaf parsley
4 fresh thyme sprigs, leaves stripped
1/2 Scotch bonnet pepper, seeded, or to taste
2 tablespoons lime juice
3 tablespoons tomato paste
2 tablespoons ketchup
1 teaspoon kosher salt, divided
1 cup reserved pasta water

Instructions

Make epis: , half the onion, three scallions, garlic, parsley, thyme, Scotch bonnet, lime juice, and 1/2 teaspoon salt into a coarse bright paste, scraping down as needed.
Boil spaghetti in salted water until 2 minutes shy of al dente. Reserve 1 cup cooking water and drain.
Heat oil in a wide skillet over medium-high and brown hot-dog slices on both cut faces until they reach 165°F; transfer. Thinly slice the remaining bell pepper, onion, and scallion and sauté until crisp-tender, 3 to 4 minutes.
Add 1/2 cup epis and tomato paste and fry until darkened and aromatic, 2 minutes. Stir in ketchup and 1/2 cup pasta water.
Add spaghetti and hot dogs. Toss over medium heat until noodles finish cooking and sauce clings, adding pasta water as needed. Taste, season with remaining salt only if needed, and finish with the reserved scallion.