Quick Shakshuka Pasta (Printer View)

Spicy tomato sauce meets tender pasta and runny eggs for a quick, hearty Mediterranean-inspired dish.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni
02 - Salt, for boiling

→ Sauce

03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 3 garlic cloves, minced
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/4 tsp chili flakes, optional
10 - 14 oz canned crushed tomatoes
11 - 1 tbsp tomato paste
12 - 1/2 tsp sugar
13 - Salt and black pepper, to taste

→ Eggs & Finishing

14 - 4 large eggs
15 - 2 tbsp chopped fresh parsley or cilantro
16 - Crumbled feta cheese, optional

# Method Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced red bell pepper; sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes; cook 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, and sugar. Season with salt and black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
05 - Make four wells in the sauce and crack one egg into each. Cover skillet and cook 4 to 6 minutes until eggs are set but yolks remain runny.
06 - Add cooked pasta to the skillet, gently tossing to coat in the sauce. Add reserved pasta water as needed to achieve desired creaminess.
07 - Sprinkle with chopped herbs and optional crumbled feta. Serve immediately, ensuring each portion includes an egg.

# Expert Advice:

01 -
  • A runny egg yolk breaking into warm tomato sauce feels like a small kitchen victory every single time.
  • It comes together in 30 minutes, which means you can feed people without stress or takeout boxes.
  • The spices smell incredible while cooking, filling your whole place with Mediterranean warmth.
02 -
  • Undercooked pasta is your friend here because it keeps cooking in the hot sauce; overcooked pasta turns mushy and defeats the whole purpose.
  • Don't let the sauce bubble too hard while the eggs cook or they'll scramble; keep it at a gentle simmer with the lid on.
  • The runny yolk is non-negotiable; that's what makes this dish work, so watch carefully those last few minutes.
03 -
  • Reserve that pasta water before you drain—even if you don't need it, having it there gives you flexibility if the sauce tightens up when the pasta mixes in.
  • Let your eggs come to room temperature for 10 minutes before cracking them; it helps them cook more evenly and gently in the hot sauce.
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