Quick Shakshuka Pasta (Printable Version)

Mediterranean pasta in a spicy tomato sauce topped with softly cooked eggs and fresh herbs.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni pasta
02 - Salt, to taste for boiling water

→ 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 fresh parsley or cilantro, chopped
16 - Crumbled feta cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Drain, reserving 1/2 cup of pasta cooking water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté the onion and bell pepper for 5 minutes until softened.
03 - Add minced garlic, ground cumin, smoked paprika, and chili flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
04 - Stir in crushed tomatoes, tomato paste, and sugar. Season with salt and black pepper. Reduce heat and simmer gently for 8 to 10 minutes until sauce thickens, stirring occasionally.
05 - Create four wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 4 to 6 minutes until egg whites are set and yolks remain slightly runny.
06 - Add the cooked pasta to the skillet. Gently toss to coat thoroughly. If the sauce is too thick, add reserved pasta water incrementally to achieve desired creaminess.
07 - Sprinkle chopped fresh herbs and crumbled feta over the top. Serve immediately, ensuring each portion receives an egg.

# Additional Tips::

01 -
  • It comes together in half an hour, making it perfect for weeknight dinners when you're hungry but not patient.
  • The runny egg yolk turns into a luxurious sauce that coats every piece of pasta, making it taste far more indulgent than the ingredients suggest.
  • You only need one skillet and one pot, which means less cleanup and more time enjoying your meal.
02 -
  • Room-temperature eggs cook more evenly than cold ones straight from the fridge, giving you a better chance at that perfect runny yolk you're after.
  • The pasta water you reserve is liquid gold—a tablespoon or two transforms a dry mixture into something creamy and cohesive without needing cream.
  • Don't let the sauce bubble aggressively once the eggs are in; gentle heat keeps the yolks from cooking all the way through and the whites from becoming rubbery.
03 -
  • Use pasta water as your secret ingredient—it turns a good dish into one that feels impossibly creamy and intentional.
  • If your skillet doesn't have a lid, cover it tightly with foil while the eggs cook; a tight seal keeps the steam in and the yolks perfectly soft.
Return