Pin it One Tuesday night, I had a craving that couldn't decide between two things: the warm spice of shakshuka and the comfort of pasta. Instead of choosing, I threw them together in one skillet and discovered something unexpectedly magical. The tomato sauce clung to the penne like it was made for each other, and those runny yolks pooled into something luxurious. What started as kitchen improvisation became my go-to when I want something that feels both special and completely unfussy.
I made this for friends who showed up hungry and unannounced on a Friday evening, and I watched their faces light up when they realized those golden yolks were breaking into the spiced tomato sauce. Someone asked for the recipe right then, forks still in hand. That's when I knew this wasn't just a weeknight dinner—it was the kind of thing that makes people feel cared for.
Ingredients
- Penne or rigatoni (300 g): The tube shapes trap the sauce better than thin pasta; they hold it like little pockets of flavor.
- Olive oil (2 tbsp): Good quality here means your sauce tastes richer even though you're using simple ingredients.
- Onion and red bell pepper: The onion softens and sweetens while the pepper adds brightness and a slight crunch until it yields.
- Garlic (3 cloves, minced): Mince it fine so it melts into the sauce rather than sitting in chunks.
- Ground cumin and smoked paprika (1 tsp each): These are the secret handshake between shakshuka and pasta—they're what make this feel like both and neither.
- Chili flakes (1/4 tsp): Start with this amount; you can always add more heat, but you can't take it back.
- Crushed tomatoes (400 g can): The backbone of everything; good canned tomatoes matter more than fresh here.
- Tomato paste (1 tbsp): This deepens the flavor and helps the sauce cling to the pasta instead of sliding off.
- Sugar (1/2 tsp): Just enough to balance the acidity of the tomatoes without making anything sweet.
- Eggs (4 large): Room temperature eggs cook more evenly; take them out of the fridge while you cook the sauce.
- Fresh parsley or cilantro: A handful of fresh herbs on top wakes everything up at the end.
- Feta cheese (optional): Crumbled feta adds tang and texture, but this dish works beautifully without it too.
Instructions
- Get the pasta going:
- Fill your largest pot with salted water—it should taste like the sea—and bring it to a rolling boil. Add pasta and stir right away so nothing sticks to the bottom. Cook until it's just tender with a slight bite, then drain, saving that starchy water like liquid gold for later.
- Build the sauce base:
- Heat olive oil in your skillet over medium heat until it shimmers. Add the chopped onion and diced pepper, letting them soften for about five minutes, stirring every so often so they don't stick.
- Wake up the spices:
- Stir in the minced garlic, cumin, paprika, and chili flakes, cooking just until you can smell them—that fragrance is your signal they're ready, usually about one minute.
- Bring in the tomatoes:
- Add the crushed tomatoes, tomato paste, and sugar all at once, then season generously with salt and pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce darkens slightly and thickens up a bit.
- Nestle in the eggs:
- Using the back of a spoon, make four little wells in the sauce, spaced evenly around the pan. Crack an egg into each one, cover the skillet with a lid or foil, and cook for 4 to 6 minutes until the whites set but those yolks stay liquid and wobbly.
- Bring it all together:
- Add your cooked pasta to the skillet, gently folding it into the sauce and eggs so everything mingles without breaking those yolks. If the whole thing looks too thick, add a splash of that reserved pasta water to loosen it up.
- Finish and serve:
- Scatter fresh herbs and crumbled feta across the top, then bring the whole skillet to the table and serve immediately, making sure each person gets one of those precious eggs.
Pin it The moment that really gets me is when someone breaks into one of those eggs at the table and that golden yolk runs everywhere, coating the pasta and sauce in richness they didn't expect. It's the moment when a weeknight dinner becomes something that feels a little bit like celebration.
Making It Your Own
This recipe is forgiving in the best way. I've made it with different pasta shapes depending on what's in the pantry, swapped the red pepper for yellow or orange, and once even added a handful of fresh spinach right before the eggs because I had it on hand. The spice blend is flexible too—if you love heat, push the chili flakes higher; if you're cooking for someone cautious, dial them back or leave them out entirely. The foundation of onion, pepper, tomato, and spices is what matters.
Timing and Temperature Tips
The whole dish comes together fastest when you're multitasking smartly—get the pasta water boiling while you chop your vegetables, and by the time the pasta is nearly done, your sauce can be simmering. Medium heat is your friend here; go too hot and the sauce will reduce too quickly and become bitter. The eggs need gentle warmth, not aggressive heat, so resist the urge to crank the temperature up to speed things along.
Beyond the Basic Recipe
There's something wonderful about how this dish adapts to what's available or what you're craving that day. I've scattered anchovies across the top for a salty depth, added a splash of red wine to the sauce while it simmers, or stirred in a spoonful of harissa for extra complexity. Sometimes I'll add a handful of chickpeas for more substance, or a few olives for brininess. The beauty is that you're not locked into one way of making it.
- If feta isn't your thing, try a creamy goat cheese or skip dairy entirely and let those eggs be the richness.
- Crusty bread is essential for soaking up every bit of sauce, or serve it alongside a green salad for balance.
- This reheats gently the next day, though the yolks won't be runny anymore—add a fresh egg on top when you warm it up.
Pin it This is the kind of recipe that asks very little but gives back generously. It's proof that some of the best meals come from the willingness to blend two things you love and see what happens.
Recipe FAQ
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as they hold the chunky shakshuka sauce well, but any short pasta shape can be used.
- → How can I make the sauce spicier?
Increase the amount of chili flakes or add a pinch of cayenne pepper to intensify the heat to your preference.
- → Can I substitute the eggs?
The softly cooked eggs add richness and texture, but you can omit them or replace with a plant-based alternative if needed.
- → Is it possible to prepare this dish gluten-free?
Yes, using certified gluten-free pasta ensures the dish remains suitable for gluten-sensitive diets.
- → What cheese alternatives pair well with this dish?
Crumbled feta is traditional, but goat cheese or a plant-based cheese alternative can provide similar creamy notes.
- → How do I keep the egg yolks runny?
Cover the skillet and cook the eggs for 4–6 minutes until the whites are set but yolks remain soft to ensure runniness.