Quick Shakshuka Pasta

One Tuesday evening, I stood in my kitchen with leftover penne and a can of tomatoes, thinking about how shakshuka had become my go-to comfort food. The idea hit me suddenly: why not combine them? Thirty minutes later, I had a steaming skillet of pasta swimming in spiced tomato sauce with runny egg yolks breaking across the top. My roommate wandered in, smelled the cumin and paprika, and didn't leave the kitchen until the dish was gone. This became the recipe I'd make on nights when I needed something both exciting and simple.

I made this for my sister on a rainy Sunday afternoon when she showed up unannounced, and watching her fork into that first bite—sauce and egg yolk mixing together—made me realize how satisfying it is to have a dish that feels both special and effortless. She asked for the recipe before she'd even finished eating.

Ingredients

• Penne or rigatoni (300 g): The tube shapes catch the sauce beautifully, so skip the thin spaghetti here—you want pasta that holds onto all that spiced tomato goodness.
• Olive oil (2 tbsp): Use a good one you actually like, since it's not cooked to death and you'll taste it.
• Onion and red bell pepper: The onion sweetens as it cooks, balancing the paprika's earthiness, while the pepper adds color and a subtle crunch.
• Garlic cloves (3, minced): Mince them small so they disappear into the sauce rather than hiding in chunks.
• Ground cumin and smoked paprika (1 tsp each): These two are the soul of the dish—don't skip them or swap them out lightly.
• Chili flakes (1/4 tsp optional): Start with less and taste as you go; heat builds quickly once it hits the warm sauce.
• Crushed tomatoes (400 g can): Canned are better than fresh here because you want that concentrated flavor, not watery juice.
• Tomato paste (1 tbsp): This deepens the sauce and makes it cling to the pasta instead of sliding off.
• Sugar (1/2 tsp): Just enough to soften the tomato's acidity without tasting sweet.
• Salt and black pepper: Season generously—this dish needs assertive seasoning to shine.
• Large eggs (4): The runny yolk is non-negotiable; don't cook them until they're fully set or you'll lose the magic.
• Fresh parsley or cilantro (2 tbsp chopped): Either works, but cilantro adds a brightness that cuts through the richness.
• Feta cheese (optional): It's salty and tangy, and it breaks up the creamy richness of the egg yolks.

Instructions

Get the pasta started:

Fill a large pot with salted water—it should taste like a pleasant sea—and bring it to a rolling boil. Add your pasta and cook according to the package directions until it's just tender but still has a bit of bite. Don't make it mushy; it's going to spend more time in the sauce anyway.

Build the flavor base:

While the pasta cooks, warm olive oil in a large skillet over medium heat. Add the chopped onion and diced red pepper, stirring occasionally for about 5 minutes until they soften and turn translucent at the edges.

Wake up the spices:

Stir in the minced garlic, cumin, smoked paprika, and chili flakes. Let them cook for just 1 minute—you're looking for that moment when you smell the spices bloom and deepen, telling you the heat has done its job.

Simmer the sauce:

Pour in the crushed tomatoes, add the tomato paste, and stir in the sugar. Season with salt and pepper, then let it bubble gently for 8 to 10 minutes, stirring now and then, until the sauce thickens slightly and loses that watery look.

Create the egg pockets:

Using the back of your spoon, make four small wells in the sauce, spacing them around the skillet. Crack one egg into each well, being gentle so the yolk doesn't break.

Cook the eggs gently:

Cover the skillet and reduce the heat to medium-low. Cook for 4 to 6 minutes—peek under the lid around the 4-minute mark to check. You want the whites set and opaque but the yolks still visibly soft and jiggly.

Bring it all together:

Add the drained pasta to the skillet and gently toss everything together, letting the pasta soak up the sauce. If it looks dry, add splashes of that reserved pasta water until it looks creamy and cohesive, not clumpy.

Finish and serve:

Scatter the chopped herbs and feta across the top, then serve immediately while everything is still hot and the yolk is still runny enough to act like a sauce.

Save

The first time I made this for guests, I worried the runny eggs might seem too casual or unfinished until I watched someone break that yolk and mix it through the warm pasta, their face lighting up at the creaminess it created. That moment cemented it: some of the best dishes are the simplest ones, where one perfect element—in this case, a soft yolk—elevates everything else.

Why The Spices Matter

Cumin and smoked paprika are what separate this from ordinary tomato pasta; together they whisper Mediterranean and Middle Eastern all at once. The cumin brings an earthy warmth while the paprika adds a faint smokiness that makes people ask what that incredible flavor is. I learned to resist the urge to skip them because "I don't have smoked paprika"—regular paprika and cumin alone just don't have the same depth. This is one of those dishes where the spice list is actually short enough that you can keep everything on hand.

Flexibility Without Losing Soul

I've made this with whole-wheat pasta on days I wanted to feel virtuous, and it works beautifully because the sauce is rich enough to stand up to the pasta's nuttier flavor. I've skipped the feta when someone in the group was dairy-free and honestly didn't miss it—the egg and sauce are enough. The chili flakes are genuinely optional; if you prefer your food mild, leave them out entirely or add just a pinch. What you can't skip is the egg and the sauce itself; those are the non-negotiables that make this dish what it is.

The Practical Details

A large skillet with a lid is essential here—you're poaching eggs in sauce, so you need the cover to trap steam. If your skillet doesn't have a lid, you can drape foil across the top, though it's not quite as satisfying as hearing it sizzle under a proper lid. Make sure your skillet is wide enough that four eggs can have their own small space; crowding them makes them cook unevenly.

• If you're cooking for two instead of four, halve everything and use a smaller skillet for better results.
• This dish doesn't keep well as leftovers because the eggs get rubbery, so eat it the moment it's ready.
• Crusty bread is essential for soaking up every drop of sauce after the pasta is gone.

Save

This recipe proved to me that the best weeknight dinners don't come from complicated techniques—they come from respecting good ingredients and giving them space to shine. It's become the dish I reach for when I want to cook something that feels thoughtful without feeling stressful.

Recipe Help

→ What type of pasta works best for this dish?

Penne or rigatoni are ideal as they hold the sauce well and provide a good texture contrast.

→ Can the eggs be cooked differently?

Yes, you can cook the eggs longer for firm yolks or shorter for runny yolks, depending on preference.

→ How can I adjust the spice level?

Adjust chili flakes or add cayenne pepper to increase the heat or omit for a milder flavor.

→ Is there a dairy-free option?

Omit the feta cheese or substitute with a plant-based alternative to keep it dairy-free.

→ Can gluten-free pasta be used?

Absolutely, certified gluten-free pasta works well without affecting the overall flavor.