Quick Shakshuka Pasta (Printable)

A vibrant Mediterranean pasta with spicy tomato sauce, tender pasta, and gently cooked eggs for a hearty meal.

# Components:

→ 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 crushed tomatoes (canned)
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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the 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 the onion and bell pepper and sauté for 5 minutes until softened.
03 - Stir in 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 - Make four wells in the sauce. Crack one egg into each well. Cover the skillet and cook for 4 to 6 minutes until egg whites are set but yolks remain runny.
06 - Add the cooked pasta to the skillet and gently toss to coat in the sauce. Add reserved pasta water if needed to loosen the sauce.
07 - Sprinkle with chopped parsley or cilantro and crumbled feta cheese if using. Serve immediately ensuring each portion includes an egg.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but it's done in 30 minutes flat.
  • That runny egg yolk becomes your sauce, turning everything creamy and luxurious without cream.
  • It's the kind of dish that works for a solo dinner or impresses four people without fuss.
02 -
  • Don't walk away once the eggs go in—they go from perfect to overcooked faster than you'd expect, and a broken yolk is wasted potential.
  • Reserve pasta water before draining it; that starchy liquid is your insurance policy for creamy texture without cream.
  • If your sauce breaks or looks separated, a splash of pasta water brings it back together beautifully.
03 -
  • Crack your eggs into small cups or bowls first, then slide them into the sauce wells—it gives you control and prevents broken yolks.
  • The pasta water is liquid gold; it's starchy and emulsifies beautifully, so don't skip reserving it even if the sauce looks wet enough.
Return