Quick Shakshuka Pasta (Printable)

Mediterranean pasta with spicy tomato sauce, tender pasta, eggs, herbs, and a hint of feta cheese.

# What You Need:

→ Pasta

01 - 10.5 oz penne or rigatoni
02 - Salt, for boiling

→ 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 freshly ground 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 a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and diced red bell pepper, sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground 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 to taste. Let simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
05 - Create four small wells in the sauce. Crack one egg into each well. Cover the skillet and cook for 4 to 6 minutes, until the whites are set but yolks remain slightly runny.
06 - Add the cooked pasta to the skillet and gently toss to coat in the sauce. Add reserved pasta water as needed for desired consistency.
07 - Sprinkle chopped herbs and crumbled feta cheese over the top. Serve immediately, ensuring each portion includes an egg.

# Expert Suggestions:

01 -
  • You get all the velvety, spiced tomato goodness of shakshuka with the satisfaction of pasta in one pan
  • The runny yolks create this incredible creamy sauce that coats every single piece of pasta when you break into them
  • It comes together in 30 minutes but tastes like something that simmered all afternoon
02 -
  • Do not skip reserving the pasta water, that starchy liquid is what brings the sauce and pasta together as one cohesive dish
  • The eggs continue cooking even after you remove the skillet from the heat, so pull them when the whites look barely set
  • A skillet with a tight fitting lid is crucial for properly steaming the eggs, otherwise they take forever to cook
03 -
  • If your sauce looks too thick before adding eggs, stir in a splash of water or pasta water, it should be loose enough to bubble gently
  • Room temperature eggs are less likely to shock the sauce and create weird white strands, take them out of the fridge 20 minutes before cooking
  • A cast iron skillet holds heat beautifully and gives you those gorgeous crispy edges on the eggs where they touch the pan
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