Quick Shakshuka Pasta (Printable Page)

Spicy shakshuka sauce meets tender pasta and eggs for a hearty, quick Mediterranean-inspired dish.

# 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, optional

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper; cook 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 thickened.
05 - Create four wells in the sauce and crack one egg into each. Cover skillet and cook for 4 to 6 minutes, until eggs are just set with runny yolks.
06 - Gently toss the cooked pasta into the skillet with the sauce. Add reserved pasta water as needed for desired consistency.
07 - Sprinkle with chopped herbs and optional crumbled feta. Serve immediately, ensuring each portion includes an egg.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners stop feeling like a chore.
  • The runny egg yolk becomes this silky sauce that coats every piece of pasta in pure flavor.
  • Somehow it feels fancy enough for guests but casual enough for eating straight from the skillet.
02 -
  • The pasta water isn't just starchy liquid—it's what brings the sauce and pasta together into something silky and unified, so don't waste it.
  • If your eggs cook too fast before the sauce is thick enough, the yolks will get too firm, and you'll lose that golden, runny center that makes the whole thing work.
  • Breaking one of those eggs accidentally while tossing is not a tragedy; it'll blend into the sauce and still taste wonderful.
03 -
  • Cook your eggs in the skillet with the lid on—the trapped steam does all the work, and you get much more control over how cooked they are.
  • If you're nervous about eggs, you can poach them separately and lay them on top just before serving, though the flavors won't marry quite as beautifully.
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