Shakshuka Pasta
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We took our fan favorite shakshuka for two recipe and turned it into a spicy, comforting, fusion pasta! It has all the cozy feelings and bold flavors of the classic brunch dish, combined with all the goodness of pasta.
While comfort food fusion recipes aren’t for everyone, we absolutely love them. It’s just so much fun taking different flavors, dishes, and concepts, and turning them into unbelievably unique recipes that tend to be packed with flavor.
From buffalo gnocchi to Asian fried chicken tacos, we’ve found some real winners. Yes, sometimes fusion dishes sound really weird, but they also tend to be our most fun, and best tasting, recipes. And hey, you only live once, so why not have some fun with your food?
What To Expect
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Why We Love This Recipe
I love bold flavors in everything I eat, it’s one of the reasons I absolutely love our shakshuka recipe. So I was really excited when all those bold, bright, and spicy flavors carried over perfectly into this pasta.
– Alex
Key Ingredients
- Pasta – We love using rotini for this recipe since the thick shakshuka pasta sauce clings well to their spiral shape (also they’re just floppy and fun). But, 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 as these pastas don’t combine as well with the sauce, and they make it more difficult to eat with a fried egg.
- Shakshuka ingredients – We followed the basics of our shakshuka for two recipe with bell pepper, yellow onion, crushed tomatoes, and seasonings.
- Seasonings – Paprika, crushed red pepper flakes, cumin, ground coriander, and salt give this pasta its punch of flavor. The crushed red pepper flakes to add a good amount of heat to the dish, so if that isn’t your thing, cut back on them or leave them out entirely.
- Egg – 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.
See the recipe card for full information on ingredients and quantities.
How To Make Shakshuka Pasta
Step 1: Boil the pasta.
Step 2: Sauté the garlic in cooking oil in a skillet or frying pan until fragrant, about 30 seconds.
Step 3: Add the diced onion and bell pepper and cook until slightly softened, about 3 to 5 minutes.
Step 4: Next, sprinkle the seasonings over the veggies and stir to combine. Then add in crushed tomato and simmer for about 5 minutes.
Step 5: Fry eggs to your desired doneness. We tend to make them sunny side up.
Step 6: Combine the pasta and the sauce.
Step 7: Serve each helping topped with a fried egg.
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Tell us what you think!
We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex
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Equipment
- Cast iron pan or large skillet
Ingredients
- ½ pound rotini
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ½ medium yellow onion diced
- ½ medium red bell pepper diced
- 1½ teaspoons paprika
- 1½ teaspoons crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- 14 ounces canned crushed tomatoes
- 3 large eggs
- Salt & pepper
Instructions
- 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.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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Classic Comfort Foods Made Easy
Learn the 4 tips & tricks we use in our kitchen every day to make delicious meals, stress-free.
It’s bold, it’s fun, and it makes for a great easy weeknight dinner!
I just made “Shakshuguetti” for breakfast.
Love that, hope you enjoyed!