Quick Shakshuka Pasta (Printable)

Spicy tomato sauce blended with pasta and eggs for a vibrant, hearty Mediterranean-style dish ready fast.

# What you need:

→ Pasta

01 - 10.5 oz penne or rigatoni
02 - Salt, as needed 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 can 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)

# How to make it:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water. Set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, sautéing 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 for 4 to 6 minutes, until egg whites are set but yolks remain runny.
06 - Gently add the cooked pasta to the skillet, tossing to coat in the sauce. Add reserved pasta water gradually if a creamier consistency is desired.
07 - Sprinkle chopped herbs and crumbled feta cheese over the dish. Serve immediately, ensuring each portion includes a poached egg.

# Expert Advice:

01 -
  • Those runny egg yolks break into the sauce and create the creamiest finish without any cream.
  • It's ready in half an hour, perfect for weeknights when you're tired but hungry for something real.
  • The spices remind you of a long Mediterranean afternoon, but you'll be eating it on a Tuesday.
02 -
  • Don't skip reserving the pasta water—it's starchy magic that transforms a dry dish into something silky.
  • Room-temperature eggs cook more gently and evenly; cold ones from the fridge can shock and scramble.
  • The moment you see egg whites turn from transparent to opaque, you're done—another minute and those yolks firm up, which defeats the whole purpose.
03 -
  • Add the pasta water tablespoon by tablespoon—it's easy to add but impossible to remove, and pasta thickens as it cools.
  • If your skillet doesn't have a lid, a baking sheet or even a large plate works to trap the steam that cooks the eggs gently.
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