This simple fusion recipe turns shakshuka into a unique vegetarian pasta dinner, complete with a fried egg for added protein.Jump to Recipe
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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 🙂
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
- 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:
- Prepare a batch of shakshuka, as usual.
- Boil and strain the pasta.
- Make a few fried eggs in a separate pan.
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.
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.
Love this recipe? You may enjoy these recipes, too:
- Shakshuka For Two
- Italian Sausage & Peppers Pasta
- Caprese Pesto Pasta
- Burrata Pasta with Blistered Tomatoes
- Spinach Tomato & Olive Oil Pasta
- Cast iron pan or large skillet
- ½ lb rotini
- 1 tbsp olive oil
- 1 tsp minced garlic
- ½ med yellow onion diced
- ½ med red bell pepper diced
- 1½ tsp paprika
- 1½ 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.