# Ingredient List:
→ Pasta
01 - 10 oz 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 tbsp olive oil
06 - 14 oz canned diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp ground coriander
11 - ¼ tsp cayenne pepper (optional)
12 - 1 tsp sugar
13 - Salt and black pepper, to taste
→ Dairy & Eggs
14 - 1 cup grated mozzarella or crumbled feta (optional)
15 - 4 large eggs
→ Fresh Herbs
16 - 2 tbsp chopped fresh parsley or cilantro, for garnish
# How-To Steps:
01 - Set oven temperature to 400°F.
02 - Boil pasta in salted water until just al dente, then drain and set aside.
03 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and red bell pepper; cook until softened, about 5 minutes.
04 - Stir in garlic, ground cumin, smoked paprika, coriander, and cayenne pepper; cook for 1 minute until fragrant.
05 - Mix in tomato paste, diced tomatoes, sugar, salt, and pepper. Simmer for 8 to 10 minutes until sauce thickens slightly.
06 - Add cooked pasta and half the cheese (if using) to the sauce; stir well to coat evenly.
07 - Transfer mixture to the skillet or baking dish. Create four wells and gently crack an egg into each.
08 - Sprinkle the remaining cheese over the top, if desired.
09 - Place uncovered in the oven and bake for 15 to 18 minutes until egg whites are set but yolks remain soft.
10 - Remove from oven, garnish with chopped fresh parsley or cilantro, and serve immediately.
