Haitian Breakfast Spaghetti
437kcal
Ingredients
- 1 lb spaghetti
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 6 eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (optional)
Equipment
- Large pot for cooking spaghetti
- Large skillet for cooking beef and vegetables
- Mixing bowl for eggs and milk
- Grater for shredding cheese
Method
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat and set the beef aside.
- In the same skillet, sauté the chopped onion, green bell pepper, and minced garlic until softened, about 5 minutes.
- Add the thyme, paprika, salt, black pepper, and cayenne pepper to the skillet and stir to combine.
- Add the drained diced tomatoes and cooked ground beef to the skillet and stir to combine. Cook for an additional 5-7 minutes.
- In a separate bowl, beat the eggs and milk together.
- Add the cooked spaghetti to the skillet with the beef and vegetable mixture and toss to combine.
- Pour the egg and milk mixture over the spaghetti mixture and stir gently to combine.
- Sprinkle the shredded cheddar cheese over the top of the mixture.
- Cover the skillet and cook over low heat until the eggs are set and the cheese is melted, about 10-12 minutes.
- Garnish with chopped fresh parsley, if desired.
Nutrition
Serving1gCalories437kcalCarbohydrates39gProtein26gFat19gSaturated Fat8gCholesterol221mgSodium577mgPotassium496mgFiber3gSugar4g