Barilla Cellentani “Huevos Diablos” with Sambal
Recipe courtesy of Chef Jeffrey Quasha
- 2 cups Barilla Cellentani pasta
- 1/2 cup extra-virgin olive oil
- 2 cups diced red onions
- 2 cups diced red peppers
- 2 cups diced green peppers
- 6 Tbsp finely chopped garlic
- 1/2 cup sambal
- 2 Tbsp cumin seeds
- 1/4 cup smoked paprika
- 1 cup balsamic vinegar
- 4 ea limes, juiced
- 4 cups fresh diced tomatoes with juice
- 4 cups tomato puree
- 4 cups cooked, drained garbanzo beans
- 2 cups cooked, drained cannellini beans
- 1 cup crumbled goat cheese
- 4 oz fresh cilantro, chopped
- 2 oz fresh oregano
- 2 cups baby spinach
- To taste kosher salt
- To taste fresh cracked pepper
- 24 ea whole eggs, raw or cooked sous vide
- 8 oz cilantro sprigs
- In a large pot of salted boiling water, cook the Barilla Cellentani until al dente. Drain.
- In a large skillet or sauté pan, heat the oil over medium heat. Add the onions and peppers and sauté for 4 to 5 minutes.
- Add the garlic, sambal, cumin seeds, smoked paprika, and balsamic vinegar to the onions and peppers. Cook down the mixture for 2 minutes before adding the lime juice, diced tomatoes, and tomato puree. Simmer the liquid for 5 minutes before adding the garbanzo beans, cannellini beans, goat cheese, and cooked pasta. Fold in the chopped cilantro, oregano, and baby spinach. Simmer for 2 minutes before adjusting the flavor with salt and pepper. Cool and refrigerate.
- For each serving: Heat 1 cup of the spicy tomato mixture in a skillet or frying pan. Once it comes to a boil, crack a raw egg on top. Baste the egg until the white is fully cooked and the yolk begins to set. Pour the sauce and egg into a wide bowl and garnish with a cilantro sprig and fresh cracked pepper.