Quick Shakshuka Pasta (Print)

Spicy tomato sauce tossed with pasta and topped with soft-cooked eggs and fresh herbs.

# Components:

→ 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 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, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, and sauté for 5 minutes until softened.
03 - Stir in garlic, 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. Crack one 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 skillet and gently toss to coat. Add reserved pasta water as needed to achieve desired sauce consistency.
07 - Sprinkle with chopped herbs and crumbled feta, if using. Serve immediately, ensuring each portion includes an egg.

# Chef Secrets:

01 -
  • It comes together in under 30 minutes but tastes like you've been cooking all afternoon.
  • The runny egg yolk becomes your sauce, making every forkful rich and luxurious without any cream.
  • You get that restaurant-quality spice and depth from just a few smart seasonings.
02 -
  • Don't skip saving that pasta water—those starch molecules create creaminess that water alone never will.
  • If your eggs cook too fast and yolks harden, your next time lower the heat slightly and cover the pan a minute sooner.
  • The sauce should be simmering, not boiling rapidly, or it'll reduce too much and become pasty.
03 -
  • Cook your eggs uncovered for the first minute so you can watch them set, then cover to trap heat and gently finish the yolks.
  • If your tomato sauce tastes too acidic even with sugar, a pinch of baking soda will neutralize it instantly and silently.
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