Shakshuka Baked Pasta (Print)

A comforting dish combining spiced tomato sauce, pasta, and tender eggs baked to perfection.

# Components:

→ Pasta

01 - 10 ounces 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 tablespoons olive oil
06 - 1 can (14 ounces) diced tomatoes
07 - 2 tablespoons tomato paste
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper (optional)
12 - 1 teaspoon sugar
13 - Salt and black pepper, to taste

→ Dairy & Eggs

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

→ Fresh Herbs

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

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Boil salted water and cook the pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a large oven-safe skillet or baking dish over medium heat. Add onion and red bell pepper, sautéing for 5 minutes until softened.
04 - Incorporate garlic, ground cumin, smoked paprika, coriander, and optional cayenne pepper. Cook for 1 minute until fragrant.
05 - Add tomato paste, diced tomatoes, sugar, salt, and pepper. Simmer for 8 to 10 minutes, allowing the sauce to thicken slightly.
06 - Mix the cooked pasta and half of the cheese (if using) into the sauce to ensure even coating.
07 - Evenly spread the mixture in the skillet or transfer to a baking dish. Create 4 small wells and gently crack an egg into each well.
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 runny.
10 - Remove from oven, garnish with chopped fresh herbs, and serve immediately while hot.

# Expert Advice:

01 -
  • It's the kind of one-pan dinner that feels fancy enough to impress someone but honest enough to eat alone on a quiet night.
  • Those runny egg yolks are little golden pockets of richness that transform every bite of pasta.
  • The spices—cumin, paprika, coriander—smell so good while baking that your kitchen becomes an invitation in itself.
02 -
  • Don't overbake the eggs—that second you pull it out too early is better than a second too late; you can always let the residual heat finish them, but you can't undo a hard yolk.
  • If your sauce looks thin, it will thicken more as the pasta finishes cooking in the oven, so resist the urge to simmer it for ages on the stovetop.
03 -
  • Bring your eggs to room temperature before baking—they'll cook more evenly and gently, with creamy yolks and tender whites.
  • If you're worried about the pasta getting too soft, pull it out of the boiling water 1–2 minutes before it feels done; it will continue cooking in the oven.
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