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Jeffrey Quasha Corp. R&D Chef Morrison Healthcare

Jeffrey Quasha
Corp. R&D Chef
Morrison Healthcare

Barilla Cellentani “Huevos Diablos” with Sambal

Recipe courtesy of Chef Jeffrey Quasha

Sponsor: Barilla

Serves: 24


  • 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


  1. In a large pot of salted boiling water, cook the Barilla Cellentani until al dente. Drain.
  2. 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.
  3. 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.
  4. 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.


Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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