Quick Shakshuka Pasta (Printable)

A vibrant blend of spicy shakshuka sauce, tender pasta, and gently cooked eggs for a quick, hearty dish.

# What You'll 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 black pepper, to taste

→ Eggs & Finishing

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

# Step-by-step Directions:

01 - Bring a large pot of salted water to a boil. Cook the 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 the onion and 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. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
05 - Create four wells in the sauce and crack an egg into each. Cover and cook for 4 to 6 minutes until eggs are just set with runny yolks.
06 - Add cooked pasta to the skillet and gently toss to coat. Add reserved pasta water if needed to achieve desired creaminess.
07 - Sprinkle with chopped parsley or cilantro and crumbled feta cheese if using. Serve immediately, ensuring each portion receives an egg.

# Expert Advice:

01 -
  • Its the perfect bridge between a comforting pasta dish and the bold, spiced warmth of Middle Eastern cuisine
  • The runny yolks create their own creamy sauce as you mix everything together at the table
  • Most ingredients are pantry staples, making it an ideal last minute dinner when you want something more exciting than plain spaghetti
  • You get that impressive one skillet presentation with minimal effort and cleanup
02 -
  • The eggs continue cooking even after you remove the skillet from heat, so pull them when they look slightly underdone rather than perfect
  • Making sure your wells are deep enough prevents the eggs from spreading too thin and overcooking before the whites set properly
  • Adding the pasta water at the end is what transforms this from a dry pasta dish into something creamy and cohesive
  • A tight fitting lid is crucial for properly steaming the eggs—loose foil works if your skillet doesnt have a lid
03 -
  • Use the widest skillet you own so the eggs have room to poach without touching each other
  • Crack each egg into a small bowl first before adding it to the sauce—this prevents broken yolks or shells from ruining your dish
  • If your sauce is too acidic, add the sugar gradually and taste between each addition
  • Room temperature eggs hold their shape better when you add them to the hot sauce
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