Shakshuka Baked Pasta Dish (Printable)

Pasta baked in a spiced tomato sauce with poached eggs and fresh herb garnish for a hearty meal.

# Ingredient List:

→ Pasta

01 - 10 oz short pasta (penne, rigatoni, or fusilli)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced

→ Sauce

05 - 2 tbsp olive oil
06 - 1 can (14 oz) diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp ground coriander
11 - ¼ tsp cayenne pepper (optional)
12 - 1 tsp sugar
13 - Salt and black pepper, to taste

→ Dairy & Eggs

14 - 1 cup grated mozzarella or crumbled feta (optional)
15 - 4 large eggs

→ Fresh Herbs

16 - 2 tbsp chopped fresh parsley or cilantro, for garnish

# Directions:

01 - Set the oven to 400°F (200°C).
02 - Boil pasta in salted water until just al dente, then drain and set aside.
03 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and red bell pepper; cook for 5 minutes until softened.
04 - Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 1 minute until aromatic.
05 - Add tomato paste, diced tomatoes, sugar, salt, and black pepper. Simmer for 8 to 10 minutes until slightly thickened.
06 - Incorporate the cooked pasta and half of the cheese (if using) into the sauce. Stir well to coat evenly.
07 - Transfer mixture evenly to the skillet or baking dish. Make four small wells and crack an egg into each.
08 - Sprinkle the remaining cheese over the top, if desired.
09 - Bake uncovered for 15 to 18 minutes, until egg whites are set but yolks remain soft.
10 - Remove from oven, garnish with chopped fresh parsley or cilantro, and serve immediately.

# Expert Advice:

01 -
  • It's a one-pan dinner that somehow feels both comforting and restaurant-worthy.
  • The spiced tomato sauce does all the heavy lifting—cumin, paprika, and coriander turn simple ingredients into something that tastes like you know what you're doing.
  • Runny egg yolks become the sauce, so you're not just eating something, you're constructing it at the table.
02 -
  • Don't overcook the pasta initially—it genuinely does finish cooking in the oven, and overcooked pasta in sauce becomes mushy and sad.
  • Watch the eggs, not the clock—all ovens cook differently, and the difference between a runny yolk and a set one is about 2 minutes and pure attention.
  • If you forget to make wells and just crack eggs on top, they'll still work, just less photogenic.
03 -
  • Check your eggs starting at 13 minutes by gently shaking the skillet—the whites should be set but the yolks should move slightly, like they're thinking about running away.
  • Use good canned tomatoes; San Marzano if you can find them, because they're sweeter and less watery than other varieties, and this dish relies on them.
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