Shakshuka Baked Pasta (Print Version)

Baked pasta in spiced tomato sauce topped with perfectly cooked eggs and fresh herbs.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta (penne, rigatoni, or fusilli)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced

→ Sauce

05 - 2 tablespoons olive oil
06 - 14 oz can diced tomatoes
07 - 2 tablespoons tomato paste
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper (optional)
12 - 1 teaspoon sugar
13 - Salt and black pepper to taste

→ Dairy & Eggs

14 - 1 cup grated mozzarella or crumbled feta (optional)
15 - 4 large eggs

→ Fresh Herbs

16 - 2 tablespoons chopped fresh parsley or cilantro

# How To Make:

01 - Preheat oven to 400°F.
02 - Boil salted water and cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened.
04 - Stir in garlic, cumin, smoked paprika, ground coriander, and cayenne pepper. Cook 1 minute until fragrant.
05 - Add tomato paste, diced tomatoes, sugar, salt, and black pepper. Simmer for 8 to 10 minutes until sauce thickens.
06 - Mix cooked pasta and half the cheese (if using) into sauce until evenly coated.
07 - Spread mixture evenly in skillet or baking dish. Create 4 small wells and crack one egg into each well.
08 - Sprinkle remaining cheese over the top, if using.
09 - Bake uncovered for 15 to 18 minutes, until egg whites are set but yolks remain runny.
10 - Remove from oven, garnish with fresh parsley or cilantro, and serve immediately.

# Expert Tips:

01 -
  • It's a complete meal in one skillet—carbs, protein, vegetables, and that runny yolk waiting to drench everything.
  • The spices feel fancy but taste absolutely effortless, like you've been making this forever.
  • It comes together in under an hour but tastes like you've been cooking all day.
02 -
  • Don't cook the pasta all the way through in the pot—it finishes cooking in the oven and you don't want mushy pasta on the other end.
  • The egg yolks are crucial; if you want runny centers, watch the clock carefully and don't be tempted to add extra time.
  • An oven-safe skillet is ideal because you can go straight from stovetop to oven without transferring, but if you don't have one, any baking dish works just fine.
03 -
  • Room temperature eggs cook more evenly than cold ones straight from the fridge, so take them out while the pasta cooks.
  • If you want more control over egg doneness, bake at 190°C and check at 12 minutes instead of waiting the full 15—every oven is different.
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