Save to Pinterest I discovered this dish on a quiet Tuesday evening when I had leftover pasta and a craving for shakshuka, that Middle Eastern comfort food I'd been making for years. Instead of choosing between the two, I wondered what would happen if I combined them—and somehow, in that small moment of kitchen improvisation, something magical happened. The pasta soaked up all those warm spices and tomato sauce while the eggs baked on top, their yolks turning into little pools of gold. It became one of those happy accidents you keep making on purpose.
I made this for my brother during a weekend visit when he mentioned feeling tired of the same old weeknight dinners. Watching him break that first egg yolk over the pasta, then tear through two servings without saying much—except 'make this again'—I knew I'd found something special. That's the thing about good food: sometimes it's not about impressing anyone, it's just about feeding the people you care about something that feels a little bit like a hug.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): 300 g (10 oz) of any shape works, but I prefer rigatoni because it holds the sauce in all those ridges and pockets.
- Medium onion, finely chopped: The base of everything—cook it low and slow until it's almost melting into the pan.
- Red bell pepper, diced: Adds sweetness and color, and it softens beautifully in the sauce.
- Garlic cloves, minced: 3 cloves give warmth without overpowering; if you love garlic, add an extra one.
- Olive oil: 2 tbsp to start—this is your cooking base and adds authentic flavor.
- Canned diced tomatoes: 1 can (400 g/14 oz) is the heart of the sauce; San Marzano works beautifully if you have it.
- Tomato paste: 2 tbsp deepens the flavor and helps the sauce cling to the pasta.
- Ground cumin: 1 tsp brings earthiness and warmth; it's the secret that makes this feel like shakshuka.
- Smoked paprika: 1 tsp adds color and a subtle smokiness that makes people ask what spice they're tasting.
- Ground coriander: ½ tsp rounds out the spice blend with a slight citrus note.
- Cayenne pepper: ¼ tsp optional—add it if you like heat, skip it if you're cooking for careful eaters.
- Sugar: 1 tsp balances the acidity of the tomatoes; don't skip this.
- Salt and black pepper: Taste as you go; you'll need more than you think.
- Mozzarella or feta: 100 g (1 cup) is optional but worth having—feta adds tang, mozzarella adds melt.
- Large eggs: 4 eggs, room temperature if possible, so they cook gently in the oven's heat.
- Fresh parsley or cilantro: 2 tbsp chopped for garnish; this brightens everything at the end.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) so it's waiting for you when the pasta and sauce are done.
- Cook the pasta:
- Boil salted water, add your pasta, and cook it just until al dente—it should still have a tiny bit of bite because it'll keep cooking in the oven. Drain it well and set aside.
- Build the aromatics:
- Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat, then add your chopped onion and bell pepper. Let them soften for about 5 minutes, stirring occasionally, until they're golden and sweet.
- Wake up the spices:
- Stir in the minced garlic, cumin, paprika, coriander, and cayenne if you're using it. Cook for just 1 minute—you'll smell that moment when the spices bloom and release their oils. Don't let them burn.
- Make the sauce:
- Add your tomato paste first, stirring it into the oil and spices for about 30 seconds, then pour in the canned tomatoes with all their juices. Add the sugar, salt, and pepper, then let it simmer for 8 to 10 minutes until it thickens slightly and tastes balanced.
- Bring it together:
- Stir the cooked pasta into the sauce along with half the cheese if you're using it. Mix gently so every strand gets coated in that spiced tomato goodness.
- Make wells for the eggs:
- Spread the pasta mixture evenly in your skillet, then use the back of a spoon to create 4 small wells across the surface. Crack one egg into each well, being careful not to break the yolk.
- Top and bake:
- Sprinkle the remaining cheese around the pasta (but not directly on the eggs), then slide the whole skillet into the oven. Bake for 15 to 18 minutes, checking after 15—the egg whites should be set and opaque, but those yolks should still jiggle when you gently shake the pan.
- Finish and serve:
- Remove from the oven, scatter fresh herbs over everything, and serve it straight from the skillet with crusty bread on the side.
Save to Pinterest There's a moment when you pull this out of the oven—that first wave of steam carrying cumin and paprika, the cheese melted into bronze patches, those eggs nested in tomato sauce like little treasures—when you realize this isn't just dinner, it's a small act of care. I think that's what keeps me making it.
The Magic of Spiced Tomato Sauce
Shakshuka taught me that the right spices can completely change your relationship with tomatoes. The cumin and paprika do something remarkable—they make the sauce taste warm and deep, almost like you've been simmering it for hours when really it's only been minutes. Smoked paprika especially adds a richness that makes people pause and ask what you did differently. The coriander rounds everything out with a hint of citrus brightness that keeps the sauce from feeling heavy.
Cheese: The Optional Game Changer
I used to think cheese in shakshuka was unnecessary, then a friend brought feta to a dinner party and I changed my mind immediately. Feta's tang cuts through the richness of the yolk and adds a salty edge that makes you want another bite. Mozzarella, on the other hand, melts into strings and pools, adding creaminess that feels almost decadent. You can skip cheese entirely if you prefer, but knowing what each one brings helps you decide what mood you're cooking for.
Making It Your Own
This dish has room for improvisation, which is partly why I keep making it. Some nights I add a handful of spinach or kale to the sauce before baking—it wilts into the tomatoes and adds earthiness. Other times I stir in some chickpeas for extra protein and texture. The base is strong enough to handle these additions without losing its identity. If you want to make it vegan, simply skip the eggs and cheese, add chickpeas for substance, and you've got something equally satisfying.
- A pinch of harissa paste adds North African heat if you want more complexity.
- Serve with thick slices of crusty bread to soak up every last bit of that tomato sauce and runny yolk.
- Leftovers reheat beautifully in a low oven, though the yolk won't stay runny—but honestly, the flavors only deepen overnight.
Save to Pinterest This dish lives somewhere between comfort and adventure, which is why it's become a regular on my table. Make it on a weeknight when you need something that feels special, or make it for friends when you want to cook something that tastes like you care.
Recipe Questions & Answers
- → What type of pasta works best?
Short pasta like penne, rigatoni, or fusilli holds the sauce well and bakes evenly in this dish.
- → Can I make it vegetarian?
This dish is naturally vegetarian, featuring eggs and cheese as the main protein sources.
- → How can I adjust the spice level?
Modify the cayenne pepper amount or omit it to suit your preferred heat level.
- → What cheese pairs well here?
Feta adds a tangy bite, while mozzarella offers a creamy melt; you can use either or a combination.
- → Can this be prepared ahead?
Prepare the sauce and pasta in advance, then assemble and bake just before serving to keep eggs fresh.
- → Are there suggested vegetable additions?
Adding baby spinach or kale before baking boosts nutrition and adds color.