Quick Shakshuka Pasta (Print)

Vibrant spicy shakshuka sauce paired with pasta and gently cooked eggs for a flavorful, fast meal.

# Components:

→ Pasta

01 - 10.5 oz penne or rigatoni
02 - Salt, 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 chopped fresh parsley or cilantro
16 - Crumbled feta cheese, optional

# Directions:

01 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper; cook for 5 minutes until softened.
03 - Stir in garlic, cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
04 - Add 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 and crack an egg into each. Cover skillet and cook for 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. Use reserved pasta water as needed to loosen sauce and add creaminess.
07 - Sprinkle with chopped herbs and optional crumbled feta. Serve immediately, ensuring each portion contains an egg.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means dinner can go from idea to table without overthinking.
  • Those runny yolks are pure gold—they turn into a silky, luxurious sauce that coats every strand of pasta.
  • The spice blend feels sophisticated but tastes like home, striking that perfect balance between exciting and familiar.
02 -
  • Those yolks are the star—don't overcook them or you'll lose that creamy, luxurious moment that makes this dish special.
  • The pasta water is liquid gold for stretching the sauce without watering down the flavor, so always reserve it before draining.
03 -
  • Cook your eggs to that sweet spot where the whites are just set but the yolks remain runny—they'll meld into the sauce as you toss, creating a creamy, silky finish.
  • Always taste your tomato sauce before the pasta goes in; this is your moment to adjust salt, spice, and sweetness without second-guessing later.
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