Jeffrey Quasha
Corp. R&D Chef
Morrison Healthcare

Barilla Cellentani “Huevos Diablos” with Sambal

Recipe courtesy of Chef Jeffrey Quasha

Sponsor: Barilla

Serves: 24

Ingredients

• 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

Directions

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