Quick Shakshuka Pasta (Print Version)

Spicy tomato sauce combined with pasta and eggs for a vibrant Mediterranean meal.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni pasta
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 crushed tomatoes
11 - 1 tbsp tomato paste
12 - 1/2 tsp sugar
13 - Salt and black pepper, to taste

→ Eggs & Finishing

14 - 4 large eggs
15 - 2 tbsp chopped fresh parsley or cilantro
16 - Crumbled feta cheese, optional

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped 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. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
05 - Create four wells in the sauce. Crack an egg into each well. Cover skillet and cook for 4 to 6 minutes until eggs are set but yolks remain runny.
06 - Add cooked pasta to the skillet and toss gently to coat. Add reserved pasta water as needed for creaminess.
07 - Sprinkle chopped herbs and crumbled feta over the pasta. Serve immediately, ensuring each portion includes an egg.

# Expert Tips:

01 -
  • One pan does almost everything, which means less cleanup and more time enjoying your meal.
  • A runny egg yolk becomes your sauce—silky, rich, and no cream required.
  • It tastes like you spent way longer cooking than you actually did.
02 -
  • If your eggs are cooking too fast or the yolks are setting when you don't want them to, lower the heat and cover the pan—eggs finish cooking in residual heat.
  • Always reserve pasta water before you drain; that starchy liquid is what pulls everything together into something that feels intentional rather than thrown together.
03 -
  • Crumble your feta into rough pieces instead of fine bits—it stays textured and interesting rather than disappearing into the sauce.
  • If you want to make this for more people, the recipe doubles easily, but give yourself a bigger skillet and a bit more time for the eggs to cook through.
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