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Shakshuka Spaghetti with Chickpeas Recipe

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5 from 1 review

When shakshuka and pasta get combined, the result is pure savory deliciousness.

  • Total Time: 55-60 minutes
  • Yield: 2 servings

Ingredients

  • 2 cloves garlic, chopped
  • 1 large yellow onion, finely sliced
  • 1 red chili, finely sliced
  • 1 Romano pepper or regular red pepper, deseeded and chopped
  • 3 fresh tomatoes, chopped
  • 2 cans plum tomatoes
  • 1 15 oz can chickpeas, drained
  • ¼ tsp cayenne pepper
  • ½ tsp cinnamon
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground turmeric
  • 1 Tbsp sugar or honey
  • ½ tsp chilli flakes (optional)
  • 2 bay leaves
  • handful fresh basil and chopped parsley
  • olive oil
  • sea salt and pepper
  • ½ lb uncooked spaghetti
  • 4 fresh eggs, preferably free range

Instructions

  1. In your largest frying pan, heat 2 tablespoons of olive oil and saute the garlic, onions, fresh red chili (leaving a few slices for garnishing later), and Romano pepper. Add the bay leaves and cook until the onions are soft.
  2. Add the fresh tomatoes and allow to soften for a few minutes and then add the canned tomatoes. Break the tomatoes up with a wooden spoon. Add the spices and sugar/honey and season with a good pinch of sea salt. Mix in the chickpeas and leave to cook and simmer for 20 minutes. Meanwhile, boil the spaghetti in salted water for 2 minutes less than instructed.
  3. When the sauce has become slightly darker and thicker and the tomatoes have softened, add ¼ cup water or pasta water to thin it out just a little bit.
  4. Toss the spaghetti thoroughly into the sauce and spread it evenly around the pan. With a wooden spoon, make four wells within the spaghetti and spoon a little bit of the sauce into them. Drizzle each well with a little bit of olive oil and a pinch of salt and pepper and add a few basil leaves into each one. Crack the eggs one by one into the wells.
  5. Bring the heat up so that the sauce is simmering. Cover the pan for 4 minutes and cook until the whites are solid and the yolks are runny, or to your preferred consistency.
  6. Top with a sprinkle of chili flakes, a pinch of salt and pepper, and a generous sprinkling of basil, parsley, and the remaining fresh chili.
  • Author: Emanuelle Lee
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Israeli

Find it online: https://www.myjewishlearning.com/the-nosher/shakshuka-spaghetti-with-chickpeas-recipe/