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.
Pre-heat oven to 400F.
In a large pot, cook pasta to al dente in boiling well-salted water. Drain and set aside.
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.
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.
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.
Crack eggs into the holes and season with salt and pepper.
Bake for 15 minutes until eggs are set but yolks are still runny.
Garnish with crumbled feta and chopped parsley or cilantro.
Serve immediately, with crusty bread to sop up those last bits of yolky goodness.