Quick Shakshuka Pasta (Printable)

Mediterranean-style pasta with tomato sauce, aromatic spices, tender pasta, and cooked eggs for a hearty, flavorful dish.

# Ingredient List:

→ 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 can crushed tomatoes
11 - 1 tbsp tomato paste
12 - 1/2 tsp sugar
13 - Salt and black pepper, to taste

→ Eggs and 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 pasta according to package directions 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 chopped onion and diced bell pepper, cooking for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes; cook for 1 minute until fragrant.
04 - Incorporate crushed tomatoes, tomato paste, and sugar. Season with 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 skillet and cook 4 to 6 minutes until egg whites are set but yolks remain runny.
06 - Add cooked pasta to the skillet and gently toss to coat in the sauce. Add reserved pasta water if needed to achieve desired creaminess.
07 - Sprinkle chopped parsley or cilantro and optional crumbled feta over the dish. Serve immediately, ensuring each portion includes an egg.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, so you can have dinner on the table before you've finished your first glass of wine.
  • The runny egg yolk becomes your sauce—creamy, rich, and honestly the best part of the whole bowl.
  • It feels fancy enough for guests but easy enough that you won't stress about getting it right.
02 -
  • Don't wander off once you've added the eggs—that window between runny and fully set is about two minutes, and you want to catch it at its best.
  • If your sauce looks thin after you've simmered it, that's actually okay; the pasta will absorb some liquid and the whole thing will come together beautifully once combined.
  • The pasta water is your secret weapon—its starch is what makes everything creamy and luxurious, so don't toss it.
03 -
  • Reserve your pasta water before you drain it—this single step transforms the dish from good to silky and restaurant-quality.
  • If you're making this for people with different spice tolerances, keep the chili flakes separate and add them only to the individual portions; it takes the pressure off and keeps everyone happy.
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