Shakshuka Pasta
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.
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
Mise en place - Prep your ingredients ahead of time for a simple, straight forward cook! For this recipe, we like to make sure the produce is chopped, the can of tomatoes is opened, our seasonings are measured out and combined at a minimum. You can also crack your eggs into separate bowls so they’re ready to fry!
Serving suggestions - Shakshuka, even in pasta form, just makes us crave freshly made bread. So we always serve it with a side of bread and dipping oils. But you could also opt for something like garlic parmesan eggplant fries or fried cauliflower with roasted garlic aioli.
Storing and 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.
Nutrition
Serving: 1serving | 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
