Save to Pinterest One Wednesday night, I was standing in my kitchen with a half-empty pantry and a craving that wouldn't quit—that perfect marriage of spicy tomato sauce and runny egg yolks I'd fallen in love with in a tiny Tel Aviv café years earlier. Rather than make traditional shakshuka from scratch, I grabbed a box of penne and thought, why not? Twenty minutes later, I had something better: a warm, saucy pasta bowl with eggs nestled right into it, the kind of dish that makes you wonder why you don't make it every week.
I made this for my sister last spring when she was going through a rough patch, and she sat at my kitchen counter telling me stories while the sauce bubbled away, the smell of cumin and smoked paprika filling the apartment. She took one bite, cracked that golden yolk into the pasta, and actually smiled—the kind of genuine smile that made me realize some of the best meals aren't about complexity, they're about showing up for someone with something warm and honest.
Ingredients
- Penne or rigatoni (300 g): The tube shapes catch the sauce beautifully, so don't reach for spaghetti here—you want something that holds onto that spicy tomato coating.
- Olive oil (2 tbsp): Good quality matters more here than you'd think since it's one of your main flavoring ingredients.
- Onion and red bell pepper: The onion softens into sweetness while the pepper adds color and a subtle brightness that balances the heat.
- Garlic (3 cloves): Minced fine so it disperses evenly throughout the sauce without any harsh bites.
- Ground cumin and smoked paprika (1 tsp each): These are the soul of the dish—they transform simple tomatoes into something that tastes like it came from a Mediterranean kitchen.
- Chili flakes (1/4 tsp): Start small and taste as you go; you can always add more, but you can't take it back.
- Crushed tomatoes (400 g can): Don't skip the quality here—a good can makes all the difference.
- Tomato paste (1 tbsp): This concentrates the tomato flavor and gives the sauce its body.
- Sugar (1/2 tsp): A small secret that rounds out the acidity and deepens the flavor.
- Eggs (4 large): The star of the show—make sure they're as fresh as possible so the yolks stay golden and runny.
- Fresh parsley or cilantro: Sprinkled at the end, it lifts the whole dish with brightness.
- Feta cheese (optional): Crumbles bring a tangy, salty edge that cuts through the richness of the egg yolk.
Instructions
- Get the pasta started:
- Bring a large pot of salted water to a rolling boil and add your pasta, stirring it around so nothing sticks. Cook it to al dente—tender but with just a bit of resistance when you bite it. Before you drain it, scoop out about half a cup of that starchy pasta water and set it aside; you'll use it later to make everything silky.
- Build your sauce foundation:
- While the pasta's cooking, warm olive oil in a large skillet over medium heat and add your chopped onion and diced bell pepper. You'll know they're ready when they've softened and turned golden at the edges, about 5 minutes. Listen for that gentle sizzle—it's a good sign.
- Wake up the spices:
- Drop in your minced garlic, then immediately add the cumin, smoked paprika, and chili flakes. Stir constantly for about a minute so the spices release their oils and perfume the whole kitchen. If you're not sure it's done, your nose will tell you.
- Create the sauce:
- Pour in your crushed tomatoes and tomato paste, add that pinch of sugar, and season generously with salt and pepper. Turn the heat down a bit and let it simmer for 8 to 10 minutes, stirring every couple minutes. You want it to go from watery to thick and clingy.
- Nestle in the eggs:
- Using the back of a spoon, create four little wells in the sauce, spacing them out evenly. Crack an egg into each well, being careful not to break the yolk. Cover the skillet with a lid (even a baking sheet works) and let it cook for 4 to 6 minutes—you want the whites set but those yolks still loose and glossy.
- Bring it all together:
- Add your drained pasta directly to the skillet with the eggs and sauce, then gently toss everything together so the pasta gets coated. If it looks a bit dry, pour in some of that reserved pasta water a splash at a time until it reaches the consistency you want.
- Finish and serve:
- Scatter the fresh herbs and feta across the top. Serve it right from the skillet if you're feeling casual, or divide it into bowls, making sure each one gets an egg.
Save to Pinterest I think the real magic of this dish is how it bridges two worlds—the comfort of a perfect pasta night with the elegant simplicity of shakshuka. It's the kind of meal that tastes like you spent hours in the kitchen when you really just moved quickly and let good ingredients do the talking.
Why This Fusion Works
Shakshuka and pasta shouldn't work together in theory, but in practice, they're actually perfect partners. The Mediterranean spices and bright tomato sauce that make shakshuka so craveable are exactly what pasta wants—something with body and flavor to cling to. The eggs add richness and a soft, luxurious texture that transforms the whole dish into something more substantial than either element on its own, and the runny yolk becomes a natural sauce that costs you nothing extra.
Timing and Temperature Matter
The success of this dish hinges on a few small moments of attention. Your sauce needs to simmer long enough to thicken and deepen, but not so long that it loses its fresh tomato brightness—that 8 to 10 minute window is where the magic happens. When you add the eggs, the sauce should still be gently bubbling underneath them; if it's completely calm, it won't cook them evenly. And once the eggs go in, the timer becomes your best friend because the difference between perfectly runny and overcooked is about 90 seconds.
Making It Your Own
This recipe is sturdy enough to handle your preferences without losing its soul. Some nights I lean into the heat and double the chili flakes, other times I'm feeding people with gentler palates so I skip them entirely. You can swap the feta for crumbled goat cheese if that's what you have, or leave it out completely if you prefer. If gluten matters to you, certified gluten-free pasta works exactly the same way—the sauce doesn't know the difference.
- Toast a pinch of cumin seeds in the pan before adding your oil for an extra layer of warmth and depth.
- If you have crusty bread, use it to soak up every last bit of sauce and egg from your bowl.
- Leftovers are surprisingly good cold the next day, though the yolk won't be runny anymore—still delicious, just different.
Save to Pinterest This is the kind of dish that tastes like comfort and adventure at the same time, ready in half an hour and perfect for any night when you want something that feels a little bit special. It's become one of my go-to moves, the recipe I turn to when I want to feed someone I care about with something honest and warm.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as their shape holds the spiced tomato sauce well, creating a perfect balance of flavors with each bite.
- → Can I make this dish spicier?
Yes, increase the chili flakes or add a pinch of cayenne pepper to intensify the heat to your liking.
- → How do I achieve runny yolks in the eggs?
Cook eggs gently in the simmering sauce for 4–6 minutes, just until the whites set but yolks remain soft and runny.
- → Is there a dairy-free option for the topping?
Simply omit the feta cheese or substitute with a plant-based alternative to keep it dairy-free.
- → Can I prepare this dish gluten-free?
Use certified gluten-free pasta to make this dish suitable for gluten-free diets without sacrificing taste.
- → What herbs complement this pasta best?
Fresh parsley or cilantro adds bright, refreshing notes that enhance the rich, spiced tomato sauce.