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24 Hours of Eating In Milan

24 Hours of Eating In Milan

From traditional trattorias to artsy aperitivo, how to find the best restaurants in Milan, plus what to eat for breakfast, lunch and dinner.

24 Hours of Eating in Quebec City Restaurants

24 Hours of Eating in Quebec City Restaurants

Whether you have a week to digest or only have 24 hours to inhale, here’s how to eat some of the best Quebec City restaurants.

Shakshuka Spaghetti Bake

Shakshuka Spaghetti Bake

I love a good mash-up recipe. Combining flavours from one dish and tossing it with the ingredients of another is my version of a mixtape and let’s be honest, way more delicious! October 11th is World Egg Day, and to celebrate all those awesome egg farmers across Canada, I combined one of my favourite Middle Eastern egg dishes with my favourite food group, pasta (yes, in my kitchen its a food group), to create this Shakshuka Spaghetti Bake.

This post is sponsored by Get Cracking. As always, all opinions expressed in this post are my own.

More than 1000 families across the country work hard to make sure we get those orbs of deliciousness to the dining table — in fact, Canadian egg farmers helped produce more than 752 million eggs in 2018 alone! This World Egg Day, Chef Lynn Crawford has teamed up with Egg Farmers of Canada to introduce you to some of those formidable farmers across the country making sure you enjoy the nutritious and delicious benefits of eggs every day; you can see their stories here.

Shakshuka Spaghetti bake served in a cast iron frying pan

I’ve always been a fan of the #putaneggonit movement, they are nutritious, versatile and yolky goodness is always appreciated. But if I’m being completely honest, I also subscribe to the #noodlesalldayeveryday way of life, which is why this Shakshuka Spaghetti Bake recipe works so well! Eggs + pasta + a great shakshuka recipe makes for a delicious egg dish that is easy to make and even easier to serve.

Shakshuka is originally a Tunisian dish that was popularized in Israel — in fact, a lot of people recognize it as the only Middle Eastern egg recipe they know and it’s become a very trendy brunch dish thanks to Israeli-English Chef Yotam Ottolenghi. Traditional Shakshuka takes a long time, letting crushed tomatoes stew in a cumin-heavy spice mix with onions and red pepper then baking them with eggs, but I developed this recipe for an easy weeknight supper. And, because I’m addicted to pasta, I tossed in some spaghetti and chucked it in the oven because who doesn’t love yolky goodness with your pasta? Serving it with crusty bread is ideal so you can wipe up the eggy sauce.

Shakshuka Spaghetti bake in a cast iron frying pan

This Shakshuka Spaghetti Bake is the perfect dish to impress at weekend brunch or a great comfort food feed for a crowd and how I plan on celebrating World Egg Day this year. How will you celebrate? For egg inspiration, you can visit eggs.ca for all kinds of amazing recipes. Plus, you join the festivities by sharing how much you love Canadian eggs and egg farmers using the hashtag #WorldEggDay on your favourite social feeds!

Shakshuka Spaghetti bake served on a plate

Shakshuka Spaghetti Bake

Dial-up the comfort level by adding spaghetti to this Middle Eastern favourite. This Shakshuka Spaghetti Bake is an easy dish, good for lunch and dinner or impressing at your next brunch.

Course Main Course
Cuisine Comfort Food, Middle Eastern, Vegetarian
Keyword Casserole, Comfort Food, Eggs, Middle Eastern
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Author Gabby Peyton

Ingredients

  • 10 ounces spaghetti or spaghettini
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and sliced
  • 3 cloves garlic finely chopped
  • 1 24-ounce can of diced tomatoes
  • 1 24-ounce jar of marinara
  • 1 cup crumbled feta cheese
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 pinch sugar * optional: to taste, if you find the marinara tart
  • salt and pepper for seasoning
  • more crumbled feta for garnish
  • chopped parsley or cilantro to garnish

Instructions

  1. Pre-heat oven to 400F.  

  2. In a large pot, cook pasta to al dente in boiling well-salted water. Drain and set aside. 

  3. While the pasta is cooking, heat oil in a large deep frying pan over medium heat and then add the chopped onion, garlic and red peppers. Saute until the onions are translucent and the red pepper is slightly softened: around 5 minutes. 

  4. Add canned tomatoes, the jar of marinara sauce and spices. Stir and let simmer for 5 minutes. Season with salt and pepper and the optional pinch of sugar to taste. 

  5. Toss cooked pasta, the cup of crumbled feta and tomato mixture in a cast-iron skillet or casserole dish and make six wells/holes/ditches that will house your eggs. 

  6. Crack eggs into the holes and season with salt and pepper. 

  7. Bake for 15 minutes until eggs are set but yolks are still runny. 

  8. Garnish with crumbled feta and chopped parsley or cilantro.

  9. Serve immediately, with crusty bread to sop up those last bits of yolky goodness. 

Dining at Da Nada: A hilltop restaurant in Maremma, Tuscany

Dining at Da Nada: A hilltop restaurant in Maremma, Tuscany

Dining in Tuscany took taste of place to a whole new level to me. Pasta, rabbit and wine, oh my!

The 7th Blogiversary Itch

The 7th Blogiversary Itch

The seventh blogiversary post about all of the food I ate in the past year and all the hotels I reviewed.

Glamping by the ocean! The most unique of Bonavista accommodations

Glamping by the ocean! The most unique of Bonavista accommodations

No two glamping experiences are created equal. Glamping evokes imagery of ostentatious bathtubs overlooking the Serengeti or giant yurts on the English countryside but the term is subjective. Some have king-size beds, while the inclusion of a cot in a four-man tent could be labelled as a glamping experience on Airbnb. The basic concept is that glamping accommodations have amenities more luxurious than those typically associated with camping. And I’m here for it — there are nice fluffy towels, comfy beds, and more often than not a ridiculously picturesque landscape viewable from the said comfy bed. Just take a look at the Ome glamping accommodations we experienced for our first wedding anniversary. So when it came to choosing Bonavista accommodations, Bonavista Living‘s Eco Glamping Pod was top of the list.

Continue reading Glamping by the ocean! The most unique of Bonavista accommodations
Prosciutto and Parmesan Egg Tartine Recipe

Prosciutto and Parmesan Egg Tartine Recipe

A recap of the Wake Up To Yellow Event at Harbourside Park in St. John’s, plus an easy recipe for Prosciutto and Parmesan Egg Tartine.

The Culpeper: The Best Pub Hotel in London

The Culpeper: The Best Pub Hotel in London

Eat (lots), drink (lots) and sleep (well) at The Culpeper in East London. Why should stay at this pub hotel on your next visit to London!

Get Cracking, the Wake Up to Yellow event is coming to St. John’s!

Get Cracking, the Wake Up to Yellow event is coming to St. John’s!

This post is sponsored by Get Cracking. As always, all opinions expressed in this post are my own.

Warning: this post may contain puns. Many puns… about eggs. I’m not going to exaggerate because we all know how much I love eggs — let’s all get real here, the yolk is nature’s sauce! It doesn’t take a rocket scientist to look at my blog or social media to figure out how often I cook with eggs. They are regularly the starting point for creating many of my favourite dishes from the quick cheese and spinach scramble to start my day or the protein in my power bowl at lunch. Whether you like them scrambled, fried or in a sandwich, eggs are great any time of day. 

Continue reading Get Cracking, the Wake Up to Yellow event is coming to St. John’s!
Goubuli restaurant in Tianjin: a bao history lesson

Goubuli restaurant in Tianjin: a bao history lesson

The history Goubuli restaurant in Tianjin has a flair for the dramatic — flashing lights, theatrical dining and a whole lot of baozi.

Well & Good Dinners: Spring 2019

Well & Good Dinners: Spring 2019

Beets, blood orange and rabbit, oh my! The Winter 2019 edition of Well & Good Dinners was a taste of snowy Newfoundland. Here’s what we ate.

The History of Pancake Day in Newfoundland

The History of Pancake Day in Newfoundland

Who doesn’t love breakfast for dinner? Imagine sitting around the kitchen table, conversations flying between family members while eating piles of pancakes — suddenly, a thimble is discovered in one of those fluffy stacks. Then a coin, then a button.

And the family fortune is made.

Continue reading The History of Pancake Day in Newfoundland