Save to Pinterest The first time I made shakshuka pasta was actually an accident. I had intended to make traditional shakshuka but realized too late I had no bread, only half a box of penne left in the pantry. The result was so comforting and satisfying that it became a regular weeknight rotation. Something about the way the sauce clings to each piece of pasta, with those velvety yolks mixing into everything, creates this incredibly rich experience that feels special even though it comes together in under thirty minutes.
I served this to my sister during one of those chaotic Tuesday evenings when we were both exhausted and just needed something nourishing. She literally stopped talking mid sentence after her first bite, looked up with wide eyes, and asked why Id never made this for her before. Watching someone discover that perfect moment when the egg yolk breaks and mingles with the spiced tomato sauce coating the pasta—that little gasp of pleasure—is exactly why I love cooking for people.
Ingredients
- 300 g (10.5 oz) penne or rigatoni: The ridged texture really holds onto the sauce, though any short pasta with some surface texture works beautifully here
- Salt, for boiling: Generously salt your pasta water until it tastes like the sea—this is your only chance to season the pasta itself
- 2 tbsp olive oil: A good quality extra virgin adds a fruity base note that complements the smoky spices
- 1 medium onion, finely chopped: Red onion adds a lovely sweetness, but yellow or white work perfectly fine too
- 1 red bell pepper, diced: This adds natural sweetness and texture that balances the heat from the spices
- 3 garlic cloves, minced: Freshly minced garlic gives you the best aromatic punch compared to jarred versions
- 1 tsp ground cumin: This earthy spice is absolutely essential for that signature shakshuka flavor profile
- 1 tsp smoked paprika: The smokiness is what gives this dish its distinctive depth—sweet paprika just wont give you the same result
- 1/4 tsp chili flakes (optional, adjust to taste): Start with less if youre sensitive to heat—you can always add more at the end
- 1 can (400 g/14 oz) crushed tomatoes: Whole tomatoes that you crush yourself have better texture, but canned crushed tomatoes work perfectly for a weeknight dinner
- 1 tbsp tomato paste: This concentrated tomato flavor intensifies the sauce without making it overly acidic
- 1/2 tsp sugar: Just enough to balance the acidity from the tomatoes without making the sauce taste sweet
- Salt and black pepper, to taste: Taste your sauce before adding the eggs—it should be slightly more seasoned than you might initially prefer
- 4 large eggs: Room temperature eggs cook more evenly and are less likely to develop that tough white ring around the yolk
- 2 tbsp chopped fresh parsley or cilantro: The fresh herbs cut through the richness and add a bright, clean finish to each bite
- Crumbled feta cheese, for serving (optional): The salty tang of feta creates this incredible contrast with the creamy yolks and spiced sauce
Instructions
- Cook the pasta to perfect al dente:
- Bring a large pot of generously salted water to a rolling boil and cook the pasta until it still has a slight bite to it—it will continue cooking in the sauce later. Drain it but remember to reserve that precious half cup of starchy pasta water, which is your secret weapon for bringing everything together.
- Build your aromatic foundation:
- While the pasta water is heating, warm the olive oil in your largest skillet over medium heat. Add the onion and red bell pepper, letting them soften and develop some golden color for about five minutes—this patient sauté creates depth that rush cooking never achieves.
- Wake up the spices:
- Stir in the garlic, cumin, smoked paprika, and chili flakes, cooking for just one minute until the kitchen fills with this incredible fragrant cloud. Watch carefully so the garlic doesnt burn—bitter garlic will ruin the delicate balance of flavors youre building.
- Create the signature sauce:
- Pour in the crushed tomatoes, tomato paste, and sugar, then season with salt and pepper. Let everything simmer for eight to ten minutes, stirring occasionally, until the sauce thickens enough to coat the back of your spoon and the raw tomato taste has mellowed into something richer and more complex.
- Add the eggs and let them poach:
- Use your spoon to create four little wells in the sauce, then crack an egg into each one. Cover the skillet and cook for four to six minutes—you want the whites fully set but the yolks still gloriously runny, that perfect consistency that creates its own sauce when broken.
- Bring it all together:
- Add your cooked pasta to the skillet and gently toss everything together until each piece is coated in that spiced tomato sauce. If the mixture seems too thick or dry, splash in some of that reserved pasta water to loosen things up and create that silky restaurant style consistency.
- Finish with fresh touches:
- Sprinkle the chopped herbs over the top and crumble the feta cheese if youre using it. Serve immediately while the eggs are still warm and runny, making sure each plate gets one of those precious yolks.
Save to Pinterest This recipe became my go to for unexpected guests because it looks impressive but comes together so quickly. I love how people get excited about cracking into their own little egg nest, how it makes dinner feel interactive and special even on a random Tuesday night. Theres something universally comforting about dipping bread or pasta into a perfectly cooked egg yolk.
Making It Your Own
Once youve made this a few times, youll start developing instincts for how you like it best. Some days I crave extra heat and add more chili flakes or even a pinch of cayenne. Other times I want something milder and reduce the spices to let the sweet bell pepper flavor really shine through. The beauty of this dish is how forgiving it is—you can adjust almost every element to suit your mood.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness perfectly. I also love putting out some crusty bread even though theres pasta—something about having that option to scoop up extra sauce feels complete. A glass of chilled white wine, something with good acidity like a sauvignon blanc, makes the whole meal feel restaurant worthy.
Make Ahead Wisdom
The sauce component actually improves after a day in the refrigerator, so you can make that part up to 24 hours ahead and reheat it gently before adding the eggs. The only thing you must do fresh is the egg poaching step—that perfect runny yolk texture cannot be achieved with reheated cooked eggs. Keep some fresh herbs on hand to add right before serving for that bright finish.
- Warm your serving bowls in the oven for a few minutes—hot food stays hot longer and feels more luxurious
- Put the feta on the table rather than sprinkling it yourself so guests can control how much they want
- Have extra chili flakes available at the table for the heat lovers in your group
Save to Pinterest Theres something deeply satisfying about a dish that looks impressive but comes together in thirty minutes on a busy weeknight. This shakshuka pasta has saved me so many times when I wanted comfort food but didnt want to spend hours in the kitchen.
Recipe FAQs
- → Can I use different pasta types?
Yes, penne or rigatoni work well, but you can substitute with other shapes like fusilli or farfalle depending on preference.
- → How do I adjust the spice level?
Adjust chili flakes according to taste, or add cayenne for extra heat; omit for mild flavor.
- → What’s the best way to get runny egg yolks?
Cook eggs gently in sauce for 4–6 minutes until whites set but yolks remain soft for a creamy texture.
- → Can this dish be made dairy-free?
Yes, simply omit the feta or substitute with a plant-based cheese alternative.
- → How do I make the sauce creamy without cream?
Use reserved pasta water when tossing pasta in the sauce; the starch helps create a smooth, creamy consistency.
- → Can I prepare this ahead of time?
It’s best served fresh to enjoy the runny eggs and vibrant sauce, but components can be prepped in advance for quicker assembly.