Quick Shakshuka Pasta (Printable)

A vibrant, hearty pasta dish with spicy shakshuka flavors and tender eggs for a quick meal.

# What You 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, optional

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions 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 chopped onion and diced bell pepper; sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and optional chili flakes. Cook for 1 minute until aromatic.
04 - Incorporate 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 small 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 skillet and gently toss to coat. Add reserved pasta water as needed to reach desired consistency.
07 - Sprinkle chopped parsley or cilantro and optional crumbled feta over the dish. Serve immediately, ensuring each portion includes one egg.

# Expert Tips:

01 -
  • It tastes like you've been cooking all day, but you're done in 30 minutes flat.
  • Those runny egg yolks create a sauce so silky you'll want to pour it over everything.
  • The spices smell incredible while cooking, filling your kitchen with that cozy, warm feeling.
02 -
  • Don't skip saving that pasta water—it's starchy and it emulsifies the sauce, making it cling to the noodles instead of pooling at the bottom.
  • Those eggs are best when the whites are just set and the yolks are still runny; they cook fast once the pan is covered, so check early and often the first time you make it.
03 -
  • Take your eggs out of the fridge before you start cooking so they're closer to room temperature and cook more evenly when they hit the hot sauce.
  • The reserved pasta water is magic—start with a little and add more only if you need it, because you can always add more but you can't take it back.
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