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 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


  • 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


  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. 

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