Shakshuka Pasta

This simple fusion recipe turns shakshuka into a unique vegetarian pasta dinner, complete with a fried egg for added protein.

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If you’re looking to shake up pasta night with a unique fusion recipe, this one’s for you: shakshuka pasta. Yep, that’s right – we took our spicy shakshuka for two recipe and turned it into a simple, high-protein vegetarian pasta dinner! 

Sometimes the simplest ideas are the best, and this recipe is no exception. To make shakshuka into pasta, all you really need to do is make shakshuka (minus the eggs) and combine it with pasta. Fry up an egg to throw on top and you’ve magically turned a classic brunch recipe into a satisfying Meatless Monday dinner 🙂

A bowl of shakshuka pasta with a fried egg and fresh bread on the side

Shakshuka Pasta Ingredients

To make shakshuka into a delicious pasta dinner, you’ll need the basic ingredients for making shakshuka, plus pasta! It’s really that simple.

Here’s what you’ll need:

  • Rotini (or other pasta)
  • Olive oil
  • Minced garlic
  • Yellow onion
  • Red bell pepper
  • Canned crushed tomatoes
  • Eggs
  • Seasonings – paprika, crushed red pepper flakes, cumin, ground coriander, salt

We recommend using rotini for this recipe since the thick shakshuka pasta sauce clings well to their spiral shape. You can use any other short pasta noodle – like penne, ziti, or even cavatappi – if you prefer. But we don’t recommend using long noodles like spaghetti, fettuccine, or linguine. These types of pasta don’t combine as well with the sauce, and they make it more difficult to eat with a fried egg.

Note: The egg is totally optional! We love that it adds extra protein to this vegetarian pasta recipe, and shakshuka traditionally features eggs so it wouldn’t be “shakshuka” pasta without it. But if eating a fried egg on pasta isn’t appealing to you, it’s easy to omit.

How To Make Shakshuka Pasta

Like we mentioned, all it takes to make shakshuka into a unique pasta dinner is 4 simple steps:

  1. Prepare a batch of shakshuka, as usual.
  2. Boil and strain the pasta.
  3. Make a few fried eggs in a separate pan.
  4. Combine!

To make shakshuka, you’ll need a large frying pan or cast iron skillet. Heat the oil and garlic, sauté the pepper and onion, then add the seasonings and canned tomatoes. You can easily do all of this while the pasta boils. Once the pasta is done cooking, strain and add it right to the shakshuka. Stir to coat, and then serve with a fried egg on top and some fresh bread on the side.

A bowl of shakshuka pasta with a fried egg and some fresh bread

Storing & Reheating Leftovers

We recommend preparing only enough fried eggs for the number of servings you’ll eat fresh, then storing the leftover pasta in the fridge for up to 5 days. Reheat in the microwave for about 2 minutes, stirring halfway through, and then top with a freshly fried egg if desired.

Why You’ll Love Shakshuka Pasta

Just like shakshuka, this pasta recipe is spicy, savory, and comforting – and pairs well with a side of fresh bread! If you already know you love shakshuka, you’ll 100% love this shakshuka pasta. And if you haven’t tried shakshuka before, we recommend making our shakshuka for two (get the recipe here) before trying this pasta dinner.

Let us know what you think about this fusion recipe in the comments below! Don’t forget to rate and share if you love this shakshuka pasta, and check out our shakshuka for two recipe here.

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5 from 1 vote

Shakshuka Pasta

This simple fusion recipe turns shakshuka into a unique vegetarian pasta dinner, complete with a fried egg for added protein.
Servings 3 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • ½ lb rotini
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • ½ med yellow onion diced
  • ½ med red bell pepper diced
  • tsp paprika
  • tsp crushed red pepper flakes
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp salt
  • 14 oz canned crushed tomatoes
  • 3 large eggs
  • Salt & pepper


  • First, bring a large pot of salted water to a boil. Add the rotini and cook according to package directions, then strain and set aside.
  • In the meantime, prepare the shakshuka pasta sauce. Heat olive oil in a 10-inch cast iron skillet or frying pan over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 30 seconds.
  • Add diced onion and bell pepper. Cook until slightly softened and onions begin to turn translucent, about 3 to 5 minutes, stirring occasionally. While the veggies cook, combine paprika, crushed red pepper flakes, cumin, ground coriander, and salt in a small bowl.
  • Sprinkle the seasoning blend over the peppers and onions and stir to coat. Then stir in the crushed tomatoes. Cook for about 5 minutes, lowering to a simmer if the stew starts bubbling.
  • Next, fry the eggs over medium heat until cooked to your liking. Season with salt and pepper if desired.
  • Finally, add the cooked pasta to the shakshuka sauce. Stir to combine, then serve pasta topped with a fried egg.


What is shakshuka? Shakshuka is a North African tomato and egg stew that’s become a popular brunch food in the US – learn more about it and try our shakshuka for two recipe here!
Storing & reheating leftovers: We recommend only making as many fried eggs as you’ll eat, and then storing the leftover pasta in the fridge for up to 5 days. Reheat in the microwave for 2 minutes, stirring halfway through, and top with a freshly fried egg if desired.
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Author: Nicole
Calories: 455kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Fusion
Keyword: bell pepper, canned tomatoes, coriander, crushed red pepper flakes, cumin, eggs, garlic, onion, paprika, rotini, spicy, vegetarian


Calories: 455kcal | Carbohydrates: 71g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 463mg | Potassium: 733mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1554IU | Vitamin C: 42mg | Calcium: 105mg | Iron: 4mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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