Save Last winter, I was scrolling through photos of a trip to Istanbul when I spotted a street vendor's shakshuka stand, and I couldn't stop thinking about that vibrant tomato sauce with eggs nestled on top. That evening, I raided my pantry and found a box of penne, and suddenly I wondered: what if I combined that Middle Eastern magic with something as comforting as a pasta bake? The result was this dish—crispy-edged pasta soaked in spiced tomato sauce with eggs baked right into it, the yolks still runny enough to create their own sauce when you break them open.
I made this for a friend who'd just moved into a new apartment, and she stood in her mostly empty kitchen, eating straight from the baking dish with a wooden spoon, and said it was the first meal that made her place feel like home. That moment stuck with me more than any restaurant ever could.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): 300 g (10 oz)—the ridges and tubes catch the sauce beautifully, so skip the spaghetti.
- Onion: 1 medium, finely chopped—the foundation of everything, sweet and deep when it softens.
- Red bell pepper: 1, diced—adds brightness and a gentle sweetness that balances the spices.
- Garlic: 3 cloves, minced—don't skip this; it's where the warmth begins.
- Olive oil: 2 tbsp—use good oil if you have it; you'll taste it in every bite.
- Diced tomatoes: 1 can (400 g/14 oz)—canned is perfect here, no need for fresh.
- Tomato paste: 2 tbsp—this concentrates the flavor and thickens the sauce naturally.
- Ground cumin: 1 tsp—the soul of this dish; it's warm and slightly earthy.
- Smoked paprika: 1 tsp—adds a gentle smokiness without overpowering.
- Ground coriander: ½ tsp—a subtle, citrusy note that lifts everything.
- Cayenne pepper: ¼ tsp (optional)—for a whisper of heat if you like it that way.
- Sugar: 1 tsp—balances the acidity of the tomatoes; trust this even if you don't normally cook this way.
- Salt and black pepper: to taste—season as you go, not all at the end.
- Mozzarella or crumbled feta: 100 g (1 cup), optional—feta adds tanginess, mozzarella adds melt; both are wonderful.
- Large eggs: 4—the showstoppers; they should be at room temperature so they cook evenly.
- Fresh parsley or cilantro: 2 tbsp, chopped—the final flourish that makes it feel alive.
Instructions
- Preheat and prepare:
- Set your oven to 200°C (400°F). This matters more than you might think—a properly heated oven means the eggs will set gently while the edges of the pasta get that little bit of crispness you're after.
- Cook the pasta:
- Boil it in salted water until it's just al dente, a minute or two before you'd normally consider it done, because it's going to finish cooking in the oven. Drain and set aside.
- Build the base:
- Heat your olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper, stirring occasionally until they soften and begin to turn golden, about 5 minutes. Listen for the gentle sizzle—that's how you know they're cooking, not just sitting there.
- Bloom the spices:
- Stir in the garlic, cumin, paprika, coriander, and cayenne if you're using it. Cook for just 1 minute until the kitchen fills with that warm, intoxicating aroma. This step is everything—it's the difference between good and unforgettable.
- Make the sauce:
- Add the tomato paste first, stirring it into the oil for 30 seconds so it caramelizes slightly. Then add the diced tomatoes, sugar, salt, and pepper. Let it simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and darkens just a little. It should smell like something you want to eat immediately.
- Combine and spread:
- Stir the cooked pasta and half the cheese (if using) into the sauce, coating every strand. Spread the mixture evenly across the skillet or transfer it to a baking dish if that's easier for you.
- Make wells and crack eggs:
- Using the back of a wooden spoon, make 4 shallow wells in the surface of the pasta mixture, spacing them out so they have room. Crack one egg into each well, being gentle—you want those yolks to stay intact.
- Add the final cheese:
- Sprinkle the remaining cheese around the eggs if you're using it. This creates little islands of richness while the eggs bake.
- Bake and finish:
- Place the skillet in the oven uncovered and bake for 15–18 minutes, until the egg whites are set and opaque but the yolks still jiggle slightly when you gently shake the pan. The edges of the pasta should be lightly golden. Remove from the oven, scatter the fresh herbs on top, and serve while it's still hot.
Save There's something almost ceremonial about breaking that runny yolk and watching it cascade down the side of a forkful of pasta—it's the moment when this simple dish becomes something that feels deeply personal.
Variations and Swaps
This recipe is wonderfully flexible depending on what you have or what you're craving. Swap the bell pepper for roasted red peppers from a jar if fresh ones aren't calling to you, or add a handful of baby spinach or chopped kale to the sauce for extra earthiness and nutrition. Some people layer in a can of chickpeas instead of eggs for a vegan version that's hearty and satisfying, while others crumble crispy bacon or sausage on top for someone who wants more of a protein punch. The spice blend is your canvas—if you love heat, increase the cayenne; if you prefer something milder and more floral, go easy on it.
Serving and Storage
Serve this straight from the skillet if you want that casual, family-style feel, or plate it carefully if you're trying to impress. Crusty bread or garlic bread is nearly essential for mopping up every drop of sauce and yolk. Leftovers keep in an airtight container in the fridge for up to 3 days, though honestly, there usually aren't any—and if you do reheat, do it gently in a low oven so the flavors warm through without drying out.
Why This Works
What makes this dish so magnetic is the way it straddles two worlds—the pasta bake comfort you might crave on a Wednesday night, and the bold, spiced soul of Middle Eastern cooking. The tomato sauce is rich enough to make the pasta taste like it's been simmering for hours, but it comes together in less than an hour, and the eggs add a protein boost and that moment of luxury when you dig in. This is the kind of meal that tastes like you care, but feels effortless once you've made it once.
- The runny yolk is the secret ingredient—it acts like a finishing sauce for every bite.
- Don't skip tasting and adjusting the sauce before you add the pasta; that's where the real seasoning happens.
- Use an oven-safe skillet if you have one, so you can go straight from stovetop to oven without any extra dishes.
Save This is the kind of dish that fills more than just your stomach—it's the meal you come back to when you want something that feels both adventurous and like a warm hug.
Recipe FAQs
- → What type of pasta works best?
Short pasta like penne, rigatoni, or fusilli hold the sauce well and bake evenly with the eggs.
- → Can I adjust the spice level?
Yes, reduce or omit cayenne pepper for milder heat or add extra paprika for smoky warmth.
- → How do I ensure runny yolks when baking?
Bake just until egg whites are set but yolks remain soft, about 15-18 minutes at 200°C (400°F).
- → What cheese pairs well here?
Mozzarella melts smoothly for creaminess, while feta adds a tangy contrast; both enhance the flavors.
- → Can I add greens to this dish?
Yes, stirring baby spinach or kale into the sauce before baking adds freshness and nutrition.