Shakshuka Pasta

Israel’s shakshuka, a dish made of eggs with tomatoes, pepper, garlic and spices, is usually served for breakfast. But it’s not the only way. Food photographer Svetlana Elly tells us, how to convert your morning shakshuka into a full-blown lunch or dinner. The secret is to add pasta to it. Take a note! The result is delicious and nourishing.

Svetlana Elly, food photographer.

Ingredients (for 4 servings):

8 eggs
150 g shaped pasta
2 sweet peppers
1 chili pepper
1 white onion
400 g diced tomatoes in own juice
2 garlic cloves
small bunch of parsley
small bunch of cilantro
1/2 tsp. ground paprika
1/2 tsp. smoked paprika
1/4 tsp. turmeric
a pinch of ground cumin
salt and freshly ground pepper to taste
1 tbsp. olive oil

Directions:

Dice onion, garlic, chilli and sweet pepper and sauté in olive oil until it has a soft light golden brown crust. Add spices and stir well.

Now we add tomatoes in, lower the heat and let it simmer for 3 minutes. Add chopped green herbs, salt and pepper, stir well together and take off the heat.

Cook pasta al dente, according to instructions on the package.

Mix pasta with the vegetables and transfer the mixture over to an enamel dish. Hollow out wells and crack eggs into each well. Now the fish goes into the oven, preheated to 280 degrees, for 5-7 minutes until the eggs are ready. 

Enjoy your meal!