Save The first time I saw someone crack eggs directly into pasta sauce, I honestly thought they had lost their mind. We were in a tiny apartment kitchen in Barcelona, my friend Ana was cooking dinner, and she insisted this shakshuka pasta hybrid would change my life. She was right, and now this spicy, saucy mess has become my go-to when I want something that feels like comfort food but still exciting.
Last winter, my roommate came home from a terrible day at work to find this bubbling away on the stove. She stood in the doorway, literally dropped her bag, and said it smelled like our favorite Mediterranean restaurant. We ate standing up at the counter, both too hungry to bother with plates, and she told me this dish fixed everything wrong with her day.
Ingredients
- 300 g (10.5 oz) penne or rigatoni: These shapes catch all that spiced sauce in their ridges and tubes, which is exactly what you want here
- Salt, for boiling: Generously salt your pasta water until it tastes like the sea, this seasons the pasta from the inside out
- 2 tbsp olive oil: A good extra virgin olive oil makes a difference since it carries all those warm spices through the dish
- 1 medium onion, finely chopped: Red onion works beautifully here and adds a lovely sweetness, but yellow is perfectly fine too
- 1 red bell pepper, diced: The pepper brings natural sweetness and another layer of texture that plays so well with the eggs
- 3 garlic cloves, minced: Fresh garlic is non negotiable here, jarred garlic just does not have the same punch
- 1 tsp ground cumin: This is the backbone of that shakshuka flavor profile, earthy and warm and absolutely essential
- 1 tsp smoked paprika: The smoked variety is what gives this dish its distinctive depth, regular paprika cannot compete
- 1/4 tsp chili flakes: Start here and adjust, some days I want a gentle warmth and other days I go twice this amount
- 1 can (400 g/14 oz) crushed tomatoes: Whole tomatoes canned in their own juice, crushed by hand, give the best texture
- 1 tbsp tomato paste: This concentrates the tomato flavor and helps the sauce cling to the pasta
- 1/2 tsp sugar: Just enough to balance the acidity of the tomatoes without making the sauce sweet
- Salt and black pepper, to taste: Taste as you go, the sauce should be boldly seasoned before adding the eggs
- 4 large eggs: Room temperature eggs work best as they cook more evenly and predictably
- 2 tbsp chopped fresh parsley or cilantro: Fresh herbs at the end brighten everything and cut through the richness
- Crumbled feta cheese, for serving: The salty tang is perfect against the spiced tomato sauce, but totally optional
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil, cook pasta until al dente, then drain while reserving half a cup of that starchy pasta water, this liquid gold will save you later
- Build the flavor base:
- Heat olive oil in your largest skillet over medium heat, add onion and bell pepper, and let them soften and develop some color for about 5 minutes, this creates the foundation
- Wake up the spices:
- Stir in garlic, cumin, smoked paprika, and chili flakes, cooking for just one minute until the aroma fills your kitchen, do not let the garlic burn or it will taste bitter
- Create the sauce:
- Pour in crushed tomatoes, tomato paste, and sugar, season with salt and pepper, then let it simmer for 8 to 10 minutes until it thickens nicely, stirring occasionally to prevent sticking
- Add the eggs:
- Make four shallow wells in the sauce, crack an egg into each one, cover the skillet, and cook for 4 to 6 minutes until the whites are set but yolks still wobble when you shake the pan gently
- Bring it together:
- Toss the cooked pasta into the skillet, fold it gently through the sauce, and add that reserved pasta water if it needs loosening, the sauce should coat every piece generously
- Finish and serve:
- Scatter fresh herbs and crumbled feta over the top, then serve immediately while the eggs are still warm and runny, making sure each bowl gets an egg to break into
Save This dish showed up on my dinner table during a week when everything felt overwhelming, just simple nourishment that happened to be beautiful. My partner ate it silently for five minutes, looked up with sauce on his chin, and asked if this could become a regular Friday thing. Now it is.
Getting the Eggs Right
The trickiest part is getting those eggs perfectly cooked without overdoing them. I have learned that making the wells too deep causes the eggs to cook too slowly, while shallow wells let the heat circulate better. Covering the skillet creates a steaming environment that sets the whites from the top while the heat from below cooks the bottoms.
Make It Your Own
Sometimes I add a handful of spinach or chopped kale right before the eggs go in, letting it wilt into the sauce. During summer, fresh basil instead of parsley completely changes the personality of the dish. The base recipe is forgiving enough that you can play with it while still keeping the soul of shakshuka intact.
Serving Suggestions
Crusty bread is non negotiable here, you need something to scoop up every last bit of that seasoned sauce and runny yolk. A simple green salad with a sharp vinaigrette cuts through the richness nicely. And honestly, eating this straight from the skillet with friends gathered around is the most authentic way to enjoy it.
- Let the skillet sit on the table for a few minutes before serving so the sauce settles slightly
- Put the feta on the table so people can add their own, some love it and others prefer without
- Eat this immediately while those yolks are still gloriously runny, reheated eggs are never the same
Save This dish reminds me that some of the best meals come from throwing tradition to the wind and seeing what happens. It is messy, it is bold, and it is absolutely worth making.
Recipe FAQs
- → What pasta works best for this dish?
Penne or rigatoni are ideal as their tubular shape holds the sauce well, creating a balanced bite.
- → Can I adjust the spice levels?
Yes, chili flakes can be increased or omitted to suit your preferred heat tolerance.
- → How should eggs be cooked in this dish?
Crack eggs into wells in the sauce, cover, and cook gently until whites are set but yolks remain runny.
- → Are there suitable substitutions for feta cheese?
Goat cheese or dairy-free alternatives can be used, or you may omit cheese entirely.
- → Can this dish be made gluten-free?
Yes, by using certified gluten-free pasta options while keeping the preparation the same.
- → What sides pair well with this pasta?
Crusty bread and a crisp white wine complement the flavors and texture nicely.