Save The first time I made shakshuka, it was supposed to be a traditional Middle Eastern dish—tomatoes, spices, eggs. But I had leftover pasta in the fridge and thought, why not combine them? That happy accident turned into something I've made dozens of times since. There's something magical about watching those eggs cook on top of a bubbling tomato-pasta base, the yolks just barely set while everything else smells like cumin and possibility.
I remember cooking this for my roommate on a random Tuesday when she was having a rough week. The smell of the spiced sauce filled our whole apartment, and when we cracked into those eggs at the table, she just smiled for the first time all day. That's when I realized this dish does something beyond feeding you—it soothes.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): 300 g total. The shape matters here—something that catches the sauce is crucial, which is why tubes and twists work better than long strands.
- Onion and red bell pepper: One medium onion finely chopped, one red pepper diced. They soften into the sauce and add sweetness to balance the spices.
- Garlic: 3 cloves minced. Use fresh—jarred garlic never quite captures that sharp, alive quality this dish needs.
- Olive oil: 2 tbsp. Good olive oil tastes different here; don't use the cooking kind for this part.
- Canned diced tomatoes: One 400g can. San Marzano if you can find them, but any decent canned tomato works—better than fresh in this case because the acidity is already balanced.
- Tomato paste: 2 tbsp. This concentrates the tomato flavor and thickens the sauce as it cooks.
- Ground cumin, smoked paprika, coriander, cayenne: 1 tsp cumin, 1 tsp paprika, ½ tsp coriander, ¼ tsp cayenne optional. These spices are what transforms pasta into something Mediterranean and exciting.
- Sugar and salt: 1 tsp sugar to round out the tomatoes, salt and pepper to taste. Never skip the sugar—it's the secret that keeps the sauce from tasting one-note.
- Cheese (optional): 100g mozzarella or feta. Feta adds tang and doesn't melt into invisibility; mozzarella melts beautifully. Choose one or mix them.
- Eggs: 4 large, room temperature if you can manage it. The yolk is everything here.
- Fresh herbs: 2 tbsp parsley or cilantro chopped. Cilantro adds brightness; parsley is gentler if you're unsure.
Instructions
- Start the oven and pasta:
- Preheat your oven to 200°C (400°F). In a large pot, bring salted water to a boil and add your pasta, cooking it until it's just barely al dente—still with a hint of resistance. Drain it well but don't rinse it; you want the starch on the surface to help it grab the sauce later.
- Build the sauce base:
- In your oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and diced pepper, letting them soften for about 5 minutes until they start to collapse. You'll smell the sweetness coming out of them, which is exactly what you want.
- Toast the spices:
- Stir in your minced garlic along with the cumin, paprika, coriander, and cayenne if using. Let this cook for just 1 minute—this blooming step releases all the aromatic oils and prevents the spices from tasting raw.
- Create the tomato sauce:
- Add your tomato paste, stirring it into the spices for a moment, then pour in the canned tomatoes with their liquid. Season with sugar, salt, and pepper. Let it simmer gently for 8–10 minutes, watching as it darkens and thickens slightly. Taste it now and adjust.
- Combine pasta with sauce:
- Stir your cooked pasta into the sauce along with half the cheese if using. Mix gently so every piece gets coated. Spread the mixture evenly in your skillet or transfer it to a baking dish if your skillet isn't oven-safe.
- Make wells for the eggs:
- Using the back of a spoon, create 4 small wells in the surface of the pasta mixture. Crack an egg into each well, letting the white fill the space while the yolk stays visible and distinct.
- Final touch before baking:
- Sprinkle any remaining cheese around the eggs if you're using it. This gives you those golden, crispy edges that make you want to scrape the pan.
- Bake to perfect doneness:
- Slide the whole thing into your oven and bake uncovered for 15–18 minutes. You're watching for the moment when the egg whites are set but the yolks still jiggle slightly when you gently shake the pan. This is the sweet spot.
- Finish and serve:
- Pull it out of the oven, scatter fresh herbs over the top, and bring the whole skillet to the table if you can. Serve immediately while everything is still steaming.
Save There's a moment when you pull this out of the oven and the whole kitchen smells like spiced tomatoes and melted cheese, when steam rises off it and you know something good is about to happen. That's the moment I love most about cooking—when anticipation meets reality.
Why This Works as a Weeknight Dinner
Most pasta bakes feel heavy, but this one feels bright because of the spices and tomato. You're not drowning carbs in cream—instead, you've got a tangy, warming sauce that makes you feel like you've learned something from cooking it. It's the kind of dish that's flexible too; you can make it exactly how your kitchen and your mood demand.
Cheese and Egg Variations That Work
I've made this with just feta, just mozzarella, and a combination of both. Feta breaks apart and gets tangy, almost salty against the tomato. Mozzarella melts and becomes creamy. Some nights I skip cheese entirely and let the eggs do all the richness work. There's no wrong choice, only preferences.
Ways to Adapt This Dish
Add baby spinach or kale to the sauce just before baking for extra greens. If you want more protein, a handful of chickpeas stirred in works beautifully. For a vegan version, skip the eggs and cheese, add those chickpeas, and you've got something equally satisfying. This dish loves experimentation.
- Crusty bread alongside this is non-negotiable for soaking up the sauce.
- If your tomatoes taste too acidic, that sugar isn't optional—it balances everything out.
- Leftovers keep beautifully and actually taste better the next day when the spices have settled in.
Save This is the kind of dish that turns a regular evening into something worth remembering. Make it, gather people around it, and watch what happens when you serve something that tastes like care.
Recipe FAQs
- → What kind of pasta works best?
Short pasta like penne, rigatoni, or fusilli holds the sauce well and bakes evenly.
- → Can I prepare this dish in advance?
Yes, cook the sauce and pasta ahead, then assemble and bake just before serving for freshest eggs.
- → How do I ensure the eggs have runny yolks?
Bake until egg whites are set but yolks feel soft to touch, about 15–18 minutes at 200°C (400°F).
- → What are good cheese options to add?
Mozzarella provides meltiness, while feta adds a tangy punch; use alone or combine for balanced flavor.
- → Can I add vegetables to this dish?
Absolutely, baby spinach or kale folded into the sauce before baking adds extra greens and texture.
- → Is this suitable for vegetarians?
Yes, the dish is vegetarian and can be adapted vegan by skipping eggs and cheese, adding plant-based protein.