Quick Shakshuka Pasta (Printable)

Spicy tomato sauce with tender pasta and softly cooked eggs in a quick, hearty Mediterranean dish.

# What You 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

# Steps:

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

# Expert Advice:

01 -
  • It comes together in half an hour, making it perfect for weeknight dinners when you're hungry but don't want to order takeout.
  • The runny egg yolk becomes a creamy sauce that coats every strand of pasta—it's the kind of texture that makes you pause and savor each bite.
  • You'll feel like you've made something restaurant-worthy with ingredients that were probably already in your pantry.
02 -
  • Don't cook the eggs until they're fully hard—the runny yolk breaking into the pasta is the entire point, and it transforms the whole dish into something luxurious.
  • Save that pasta water before you drain; even a tablespoon can save a sauce that looks too thick or dry.
  • Taste the sauce before adding the pasta—season it boldly now, not after, because the pasta will dilute the flavors slightly.
03 -
  • If your sauce is too thin after 10 minutes, add another teaspoon of tomato paste and let it cook a minute longer instead of rushing the eggs in.
  • To avoid breaking yolks when you crack them into the sauce, use a small bowl first and gently slide the egg from the bowl into the well you've created.
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