Quick Shakshuka Pasta (Print Version)

Spicy tomato sauce mingles with pasta and soft-cooked eggs in this flavorful Mediterranean-inspired 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, for serving (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 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 the sauce thickens.
05 - Create four wells in the sauce and crack an egg into each. Cover the skillet and cook for 4 to 6 minutes until eggs are just set with runny yolks.
06 - Add the cooked pasta to the skillet and gently toss to coat evenly. Add reserved pasta water if a creamier texture is desired.
07 - Sprinkle chopped herbs and crumbled feta cheese over the top. Serve immediately, ensuring each portion includes an egg.

# Expert Tips:

01 -
  • It bridges the gap between weeknight dinner and restaurant-quality flavor in under thirty minutes.
  • The runny yolk becomes a sauce itself, coating every strand of pasta with richness.
  • Spiced tomatoes and smoked paprika do all the heavy lifting—no complicated technique required.
02 -
  • The pasta water is liquid gold—those starchy reserved half-cups create a silky sauce that clings to every piece when you toss everything together.
  • Eggs cook fast once the lid goes on, so don't wander away; the difference between runny yolk and overcooked is about two minutes.
  • Taste your sauce before the eggs go in—this is your only chance to adjust salt and heat without disturbing the eggs themselves.
03 -
  • Reserve that pasta water before you drain—it's the secret to silky sauce that clings instead of puddles at the bottom of the pan.
  • Crack your eggs into a small cup first if you're nervous, then slide them into the wells; this gives you more control and fewer broken yolks.
Go Back