Pasta Shakshuka

With holiday preparations in full swing, I have partnered once again with Italpasta for another stress-free recipe that not only comes together quickly, but is absolutely beautiful and delicious! Pasta is always a favourite and I have taken a popular Middle Eastern & North African dish (Shakshuka), that combines, eggs, tomatoes and spices and paired it with Italpasta's  Tradizionale Spaghettini for a holiday dish that's sure to impress. This Pasta Shakshuka is a perfect addition to your holiday brunch and adds elegance to your celebrations. 

Why Italpasta? It is extremely versatile and easy to dress-up to impress your guests. It's the only 100% Canadian-owned pasta manufacturer in Canada and only uses the finest 100% Canadian wheat for all their pasta. With their gluten-free and vegan options, they make it easy to satisfy all your guest's palettes. This recipe serves 4 but can easily feed a larger crowd by just adding a few more eggs and an additional 50 g of pasta. Serve it with toasted crusty bread for dipping and enjoying all the flavourful elements.

Looking for additional pasta inspiration this holiday season, head over to Italpasta as they have shared many recipes to help bring out the chef in you this season in your own kitchen.

Happy Holiday brunching to you and your loved ones!!




350 g Italpasta Tradizionale Spaghettini

2 tbsp olive oil

1 medium cooking onion, small diced

2 large garlic cloves, minced

1 red chilli, thinly sliced

1 cup red pepper, small diced

1 cup green pepper, small diced

1 tbsp tomato paste

1 (28 fl oz ) can San Marzano diced tomatoes

1 tsp sugar

1 tsp cumin

1 tsp sweet paprika

​1 tsp Salt

1 tsp fresh ground pepper

4 large farm eggs

1/4 cup  Italian flat leaf parsley, finely chopped

1/3 cup goat feta crumbled


Preheat oven to 375 F

Cook pasta al dente as per package instructions. Drain and toss with 3 tbsp of olive oil to avoid sticking. Set aside.

Heat oil in a large deep cast iron pan over medium heat. Add onions, garlic, chilli and sauté for 2-3 minutes until soft and translucent.  Add red and green peppers and sauté for an additional 2-3 minutes until soft. Add tomato paste and cook for 4- 5 minutes until heated through, stirring occasionally. Add Add tomatoes, sugar, cumin, paprika, salt and pepper and cook until thickened, 6-7minutes. 

Gently toss in pasta in the sauce to coat. Make 4 deep wells in the pasta and crack an egg in each and season with fresh ground black pepper. Place in preheated oven and bake for 6-7 minutes or until desired doneness of eggs. 

Serve topped with parsley, feta and a side of toasted crusty bread.

SERVINGS 4 | PREP & COOK TIME 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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