Save There's something magical about the moment when a runny egg yolk breaks into a spiced tomato sauce—it happened by accident the first time, actually, when I was trying to salvage a pasta dinner that felt boring. I'd just made a quick shakshuka sauce out of habit, poured it over some penne, and thought, why not crack an egg on top? That single moment of improvisation turned into a dish I make constantly now, especially on nights when I need something that feels both comforting and alive.
I made this for my sister when she came over on a rainy Tuesday, and I watched her face light up the moment that golden yolk rolled across the plate. She immediately asked for seconds, then asked if I could teach her how to make it. That's when I knew it wasn't just lucky—it was something special.
Ingredients
- Penne or rigatoni, 300g: The tube shape catches the sauce beautifully, but any pasta you love works—I've used spaghetti when that's what I had on hand.
- Olive oil, 2 tbsp: Good quality makes a difference here since it's not hidden by cream or butter.
- Medium onion, finely chopped: The sweetness balances the spice, so don't skip this step even though it feels basic.
- Red bell pepper, diced: Adds body and a gentle sweetness that deepens as it cooks down with the tomatoes.
- Garlic cloves, 3 minced: Use fresh if possible—jarred garlic never gives the same depth.
- Ground cumin and smoked paprika, 1 tsp each: These are the soul of the dish, so taste as you go and adjust if you prefer stronger spice.
- Chili flakes, 1/4 tsp: Start here and add more only if you want real heat; you can always turn up the warmth.
- Crushed tomatoes, 1 can (400g): San Marzano if your pantry allows it, but honest tomatoes beat fancy labels every time.
- Tomato paste, 1 tbsp: This concentrate deepens the flavor in just one tablespoon, so measure it carefully.
- Sugar, 1/2 tsp: A tiny bit cuts the acidity and rounds out the sauce without making it sweet.
- Salt and black pepper: Season in layers as you cook, not just at the end.
- Large eggs, 4: The fresher the better—you'll notice the difference in how the yolks look and taste.
- Fresh parsley or cilantro, 2 tbsp chopped: The brightness matters; dried herbs won't give you the same lift.
- Feta cheese, crumbled: Optional but transforms it into something luxurious with just a handful.
Instructions
- Start the pasta:
- Get a large pot of salted water boiling—the water should taste like the sea. Cook your pasta until it's just barely tender, then drain it, saving that starchy water like liquid gold because you'll need it later.
- Build the base:
- While the pasta cooks, warm olive oil in a large skillet over medium heat and add your chopped onion and bell pepper. Let them soften for about five minutes, stirring occasionally, until the edges start to caramelize just slightly.
- Wake up the spices:
- Stir in the minced garlic, cumin, smoked paprika, and chili flakes, then let everything cook for just a minute until the kitchen fills with that warm, toasted smell. This single minute makes all the difference in flavor.
- Simmer the sauce:
- Pour in your crushed tomatoes, add the tomato paste and sugar, season with salt and pepper, then let it bubble gently for 8 to 10 minutes, stirring now and then. You'll notice the sauce darkening and thickening, becoming more concentrated.
- Create the egg nests:
- Using the back of a spoon, make four shallow wells in the sauce, spacing them around the skillet. Crack one egg into each well, then cover the skillet and let the heat do the work for 4 to 6 minutes until the whites are set but the yolks still jiggle slightly.
- Marry the pasta and sauce:
- Gently add your cooked pasta to the skillet, tossing it carefully to coat everything in sauce without breaking those precious eggs. If it looks too thick, splash in some of that reserved pasta water until it feels creamy.
- Finish and serve:
- Scatter chopped herbs over the top, add feta if you're using it, and serve immediately while the eggs are still warm and the whole dish feels alive.
Save The first time someone told me this dish reminded them of a meal from a trip to Istanbul, I understood something deeper about food. It wasn't just shakshuka twisted with pasta—it was comfort and adventure having a conversation on the same plate.
Why the Spices Matter
Cumin and smoked paprika aren't thrown in randomly; they're what make this feel distinctly different from regular tomato pasta. The cumin adds earthiness and warmth, while the smoked paprika gives it a subtle depth that feels almost charred, like you've been cooking over real fire. Together, they transform simple crushed tomatoes into something that tastes like it took hours of careful work.
The Egg Is Everything
That runny yolk breaking into the hot sauce isn't just decoration—it's the finishing touch that makes the whole dish sing. The richness of the yolk mingles with the spiced tomato sauce, creating this luxurious coating that would be impossible to achieve with cream or butter. I've learned that the moment between when the whites set and the yolk stays liquid is the sweet spot, and it takes practice to feel it in your bones rather than watch a clock.
Variations and Personal Touches
This recipe is forgiving and loves improvisation. On nights when I have extra vegetables, I'll toss in chopped zucchini or spinach right into the sauce a few minutes before the eggs go in. Sometimes I use goat cheese instead of feta, and once I stirred in a spoonful of harissa for extra depth and heat.
- If dairy doesn't work for you, skip the feta entirely—the dish stands beautifully on its own.
- Whole-wheat or gluten-free pasta works just as well, and some people swear it actually holds the sauce better.
- Serve with crusty bread if you want to soak up every last drop of sauce from the pan.
Save This dish turned into my answer to 'what should we make tonight' because it asks so little and gives back so much. Make it once and you'll understand why it lives in my kitchen now.
Recipe Questions & Answers
- → What type of pasta works best with this dish?
Penne or rigatoni are ideal as their shape holds the sauce well, but any sturdy pasta can be used.
- → Can the eggs be cooked differently?
Yes, you can cook eggs until fully set or poach separately if preferred.
- → How can I adjust the spice level?
Modify the chili flakes amount or add cayenne pepper for extra heat according to taste.
- → Is it possible to make this dish dairy-free?
Omit the feta cheese or substitute with a plant-based alternative for a dairy-free option.
- → What herbs complement this meal?
Fresh parsley or cilantro adds a bright, fresh finish to the rich sauce and eggs.