While you're gathering ingredients, bring a large pot of salted water to a boil. Dice the onion into 1/2-inch pieces, finely chop both bell peppers into 1/4-inch pieces, dice the roma tomatoes, mince the garlic, and slice the hot dogs into 1/2-inch coins. Hard-boil the eggs if not already done (about 10-12 minutes in boiling water, then cool and halve them). Once the water is boiling, add the spaghetti and cook until al dente according to package directions, stirring occasionally. Reserve about 1/2 cup of pasta water before draining.

Heat 1/4 cup of the olive oil in a large skillet or sauté pan over medium heat. Add the 2 tbsp of epis and cook for 2-3 minutes, stirring frequently, until the mixture becomes fragrant and begins to turn golden. This step is crucial for developing the authentic Haitian flavor base—the epis needs time to release its aromatics and infuse the oil.

Add the diced onion to the golden epis mixture and cook for 1 minute until it begins to soften. Then add the minced garlic, chopped bell peppers, and diced tomatoes, stirring well to combine. Cook this vegetable mixture for about 5 minutes over medium heat, stirring occasionally, until the peppers soften and the vegetables begin to release their juices and deepen in color.

Stir in the 2 tbsp of tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly into the vegetable mixture—this deepens the sauce's flavor significantly. Add the 3 maggi cubes (breaking them into pieces as you add), the sliced hot dogs, and the 1/4 tsp of ground cloves. Stir everything together until the maggi cubes dissolve and the ingredients are evenly distributed.

Pour in the 1/3 cup of water and the remaining 0.08 cup of olive oil, stirring well to combine everything. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. I find that letting it simmer longer rather than rushing creates a more cohesive, balanced sauce where each ingredient contributes to the whole rather than tasting separate.

Add the cooked spaghetti from Step 1 to the simmering sauce, tossing gently but thoroughly to coat every strand with the flavorful mixture. Cook together for 1-2 minutes to allow the pasta to absorb some of the sauce. Taste the dish and add salt as needed to balance all the flavors—remember the maggi cubes are already quite salty, so adjust carefully.

Divide the spaghetti among serving plates or bowls. Top each portion with halved hard-boiled eggs from Step 1, arranging them decoratively on top or to the side. Serve immediately while the pasta is still warm and the sauce is at its best.