Baked Pasta Shakshuka Recipe
Introduction
Shakshuka Baked Pasta is a delightful fusion dish that combines the comforting qualities of baked pasta with the bold, savory flavors of shakshuka. It’s an easy meal that brings together tender pasta, rich tomato sauce, and perfectly baked eggs for a satisfying one-pan dinner.
Ingredients
- 8 ounces pasta
- 2 cups tomato sauce
- 4 large eggs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente, then drain and set aside.
- Step 2: In a baking dish, combine the tomato sauce with olive oil, cumin, smoked paprika, salt, and pepper. Mix well to blend the spices evenly.
- Step 3: Add the cooked pasta to the sauce in the baking dish, stirring gently to coat the pasta evenly with the sauce.
- Step 4: Make small wells in the pasta and sauce mixture and carefully crack an egg into each well.
- Step 5: Place the dish in the oven and bake for about 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Step 6: Remove from the oven and garnish with fresh parsley or cilantro if desired. Serve warm.
Tips & Variations
- Use a mix of spices like chili flakes or cayenne for extra heat.
- Substitute tomato sauce with marinara or a spicy arrabbiata for a different flavor profile.
- Try adding sautéed vegetables like bell peppers or spinach to boost nutrition and texture.
- If you prefer fully cooked yolks, bake a few minutes longer until desired doneness.
Storage
Store leftover Shakshuka Baked Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid overcooking the eggs. For best texture, you may want to remove the eggs before storing and add fresh eggs when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of tomato sauce?
Yes, you can use fresh tomatoes. Simmer chopped tomatoes with spices until they form a thick sauce before combining with the pasta.
What type of pasta works best for this recipe?
Short pasta shapes like penne, rigatoni, or fusilli work well as they hold the sauce nicely and provide a satisfying bite.
PrintBaked Pasta Shakshuka Recipe
Shakshuka Baked Pasta is a delicious fusion dish combining the bold, spicy flavors of traditional shakshuka with comforting baked pasta. This easy one-pan meal layers cooked pasta in a rich tomato sauce, topped with perfectly baked eggs, creating a hearty and flavorful dish perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern Fusion
- Diet: Vegetarian
Ingredients
Pasta and Sauce
- 300g pasta (penne or rigatoni works well)
- 2 cups tomato sauce (preferably homemade or your favorite variety)
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (adjust to taste)
- Salt, to taste
- Black pepper, to taste
Eggs
- 4 large eggs
Optional Garnishes
- Fresh parsley or cilantro, chopped
- Feta cheese, crumbled
- Olive oil drizzle
Instructions
- Prepare Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
- Mix Sauce and Spices: In a mixing bowl, combine the tomato sauce with paprika, ground cumin, chili flakes, salt, and black pepper. Adjust seasoning to your liking.
- Combine Pasta and Sauce: In a baking dish, mix the cooked pasta with the seasoned tomato sauce, ensuring the pasta is well coated.
- Add Eggs: Crack the eggs evenly over the top of the pasta and sauce mixture. Try to space them out to cook evenly.
- Bake the Dish: Place the baking dish in a preheated oven at 190°C (375°F) and bake for 15-20 minutes, or until the egg whites are set but the yolks are still runny or cooked to your preference.
- Garnish and Serve: Remove from oven and sprinkle with chopped parsley or cilantro and crumbled feta cheese if using. Drizzle with olive oil for extra flavor. Serve hot.
Notes
- You can use different pasta shapes such as penne, rigatoni, or shells that hold sauce well.
- Adjust spice levels by increasing or decreasing chili flakes.
- To make this dish vegetarian, use vegetable-based tomato sauce and avoid adding meat.
- If preferred, swap eggs for a vegan alternative but cooking time may vary.
- Serve with crusty bread or a side salad for a complete meal.
Keywords: shakshuka, baked pasta, tomato sauce, eggs, fusion recipe, vegetarian pasta, easy dinner
