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Haitian Breakfast Spaghetti (Spageti Ak Ze)

The Quirky Foodster Team

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Ingredients

  • 225 g (8 oz) spaghetti
  • 2 tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 1/2 sweet pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 hot dogs or smoked herring fillets, sliced
  • 2 tbsp tomato paste
  • 1/2 tsp dried thyme
  • 1/4 Scotch bonnet pepper, finely chopped (optional)
  • Salt and pepper, to taste
  • 4 large eggs
  • 1 tbsp butter (for frying eggs)

Method

  1. Cook the spaghetti in salted boiling water until al dente. Drain and set aside.
  2. Heat oil in a large skillet over medium heat and sauté onion and pepper until soft, about 5 minutes.
  3. Add garlic and sliced hot dogs or herring; cook 3 minutes until lightly browned.
  4. Stir in tomato paste, thyme, and Scotch bonnet if using; cook 2 minutes, then add a splash of water to loosen the sauce.
  5. Toss the drained spaghetti into the skillet, mixing well to coat evenly. Season with salt and pepper.
  6. In a separate frying pan, melt butter and fry the eggs to your liking.
  7. Serve the spaghetti hot, topped with a fried egg per portion.

Introduction: An unusual but beloved breakfast, spaghetti tossed in a tomato-herring or hot dog sauce and served alongside fried eggs became popular in Haiti in the mid-20th century as pasta became widely available, and it remains a nostalgic weekend favourite for many families.

Cultural Background: An unusual but beloved breakfast, spaghetti tossed in a tomato-herring or hot dog sauce and served alongside fried eggs became popular in Haiti in the mid-20th century as pasta became widely available, and it remains a nostalgic weekend favourite for many families.

Tips: For extra depth, add a few drops of vinegar-based pikliz liquid to the sauce before tossing in the pasta.

Variations: Corned beef or canned mackerel can replace hot dogs. A vegetarian version omits the meat and adds extra sautéed vegetables.

Storage: Store leftover spaghetti (without egg) in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in a skillet over medium heat with a splash of water; fry a fresh egg to serve on top.

Nutrition: Approx. 480 kcal, 18 g protein, 20 g fat, 55 g carbohydrate, 3 g fibre per serving.

FAQs:

Q: Why is spaghetti a breakfast food in Haiti?

A: It became widely available and affordable mid-century and was adapted into a hearty savoury breakfast, especially popular on weekends.

Q: Can I make it without meat or fish?

A: Yes, simply omit the hot dog or herring and add extra vegetables for a vegetarian version.

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