Quick Shakshuka Pasta (Printable)

Mediterranean pasta in a spicy tomato sauce with eggs and fresh herbs, ready in 30 minutes.

# 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add 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 skillet and cook for 4 to 6 minutes until eggs are set but yolks remain runny.
06 - Add cooked pasta to the skillet and gently toss to coat with sauce. 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 includes an egg.

# Expert Advice:

01 -
  • A proper meal comes together in under 30 minutes without feeling rushed or compromised.
  • The runny yolk transforms into a silky sauce that coats every strand of pasta like you spent hours on it.
  • It's fancy enough to serve friends but so easy you'll make it on a random Tuesday for yourself.
02 -
  • The eggs will continue cooking slightly after you remove the skillet from heat, so pull them off the stove when the whites look almost set but the yolks still jiggle—this is non-negotiable for the creamy finish.
  • Don't drain the pasta water: that starchy liquid is what lets you adjust the sauce's consistency at the very end without it becoming thin or watery.
  • Room-temperature eggs crack more easily and cook more evenly than cold ones straight from the fridge.
03 -
  • Cooking the pasta a minute or two under al dente keeps it from turning mushy when it simmers in the sauce—trust the bite.
  • If your skillet doesn't have a lid, cover it tightly with foil; the trapped steam is what sets those egg whites while keeping the yolks liquid gold.
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