Save to Pinterest The first time I combined pasta and shakshuka was actually an accident. I'd made too much tomato sauce for a shakshuka dinner, and I had leftover penne from lunch staring at me from the pantry. Instead of reheating them separately, I stirred the pasta into that fragrant, spiced sauce and thought, why not? Twenty minutes later, with golden eggs nestled into the top and herbs scattered across, I realized I'd stumbled onto something that felt both familiar and entirely new.
I made this for my friend Marco one rainy October evening, and he ate three plates while telling me stories about his grandmother's kitchen in Amalfi. He kept dipping torn pieces of bread into those sunset-colored tomatoes and the runny yolk, and halfway through he just stopped and said, "This is what I've been missing." That's when I knew it wasn't just good—it was the kind of dish that lands differently depending on who you're feeding and what they need that day.
Ingredients
- 300 g short pasta: Penne, rigatoni, or fusilli work best because they have ridges and shapes that actually hold onto the sauce instead of just sliding around in the tomato.
- 1 medium onion and 1 red bell pepper: The onion melts into the sauce and disappears while the red pepper adds sweetness and color; if you can find a pepper that's actually red and not that cardboard-pink, your sauce will taste measurably better.
- 3 cloves garlic, minced: Mince it yourself rather than using the jarred stuff, and add it when the oil is hot but not smoking—you want it golden and fragrant, never brown and bitter.
- 2 tbsp olive oil: Use something you'd actually eat on bread; the quality here makes a real difference in how the whole dish tastes.
- 1 can diced tomatoes: San Marzano or anything labeled "crush" works; don't waste money on fancy brands, but avoid the ones that list sugar as a main ingredient.
- 2 tbsp tomato paste: This is what deepens the flavor and makes it feel less like regular marinara and more like something intentional and spiced.
- 1 tsp each cumin and smoked paprika, ½ tsp coriander, ¼ tsp cayenne: These spices are the entire reason this isn't just baked pasta—they're what make people stop mid-bite and ask what they're tasting.
- 1 tsp sugar: Balances the acidity of the tomatoes; some cans need more, some less, so taste as you go.
- 100 g cheese (feta or mozzarella): Feta gets tangy and firm, mozzarella stays creamy—use whichever matches your mood or use both for complicated flavor.
- 4 large eggs: Room temperature eggs cook more gently; if yours came straight from the fridge, let them sit out while you build the sauce.
- 2 tbsp fresh parsley or cilantro: Cilantro if you want brightness and a slightly floral note, parsley if you want something gentler; fresh herbs aren't optional here.
Instructions
- Heat your oven and start the pasta:
- Set your oven to 200°C (400°F) and get a large pot of salted water boiling—it should taste like the sea. Drop your pasta in and cook it until just shy of al dente because it'll keep softening in the oven; you're looking for pasta that still has the slightest resistance when you bite it.
- Build the flavor base:
- Heat olive oil in your oven-safe skillet over medium heat and add your chopped onion and diced pepper, letting them soften and turn golden at the edges for about five minutes. Add your minced garlic and all those spices—cumin, paprika, coriander, cayenne if you want heat—and cook for just a minute until the whole kitchen smells like you're cooking something intentional and Middle Eastern.
- Deepen the sauce:
- Stir in the tomato paste first and let it cook for a minute or two, then add your canned tomatoes, sugar, salt, and pepper. Simmer this for eight to ten minutes, stirring occasionally, until it thickens slightly and the raw tomato taste mellows into something rich and rounded.
- Combine the pasta and sauce:
- Drain your pasta and stir it into the sauce along with half the cheese if you're using it, coating every strand with that spiced tomato goodness. Spread it evenly across your skillet or transfer it to a baking dish if you prefer.
- Make wells for the eggs:
- Using the back of a wooden spoon, make four small wells or indentations in the surface of the pasta, spacing them so each one feels like its own little nest. Crack an egg into each well, trying to keep the yolks intact and unbroken.
- Finish with cheese and bake:
- Sprinkle any remaining cheese over the top and slide the whole thing into your hot oven for fifteen to eighteen minutes—the egg whites should set and turn opaque while the yolks stay runny and golden. When you pull it out, the eggs should jiggle slightly when you shake the pan.
- Finish and serve:
- Top with fresh herbs, serve immediately while everything is still hot, and watch people's faces light up when that runny yolk breaks across the tomato sauce.
Save to Pinterest What surprised me most about this dish was how it turned an ordinary Tuesday dinner into something that felt like a small celebration. There's something about a runny egg yolk breaking into warm tomato and pasta that makes people slow down and actually taste their food instead of just eating it.
Why This Fusion Actually Works
Shakshuka is eggs poached in spiced tomato sauce, and pasta bake is pasta held together with sauce and cheese. Combined, they're stronger than either is alone—the pasta absorbs all those spices and the tomato becomes almost a broth, while the eggs add the richness that makes it feel special instead of ordinary. The texture is what really sells it: soft pasta, creamy sauce, and that moment when the yolk breaks and everything becomes luxurious.
Cheese and Variations That Matter
I started with feta because it felt more authentic to the Middle Eastern side of this dish, but mozzarella is friendlier if you prefer something mild and melty. Most people use one or the other, but I've learned that mixing them gives you the tanginess of feta with the comfort of mozzarella. Whichever you choose, don't skip the cheese entirely—it's what turns this from spiced pasta into something that feels pulled together.
Making It Your Own
The beauty of this recipe is that it's flexible without becoming unrecognizable. You can add a handful of spinach or kale to the sauce, scatter some chickpeas across the top for plant-based protein, or even drop in roasted red peppers if you have them. Serve it with crusty bread if you want to capture every last bit of sauce, and don't be surprised when people ask for seconds or ask you to make it again.
- Baby spinach or kale stirred into the sauce at the very end adds nutrition without changing the essential flavor.
- A splash of red wine or extra tomato juice if your sauce seems too thick, though thickness is usually not a problem.
- Serve with warm bread and maybe a simple salad, but honestly the pasta and eggs are enough.
Save to Pinterest This dish has become the one I make when I want to impress people without spending the whole evening in the kitchen, or when I want to feed myself something that tastes like more than the sum of its ingredients. It's honest food that feels like you tried, without actually requiring you to work very hard.
Recipe FAQs
- → Can I use different pasta types?
Yes, short pasta shapes like penne, rigatoni, or fusilli work best for holding the sauce and baking evenly.
- → How do I keep the egg yolks runny?
Bake just until the egg whites set but the yolks remain soft, around 15–18 minutes at 200°C (400°F).
- → What spices give the sauce its flavor?
Cumin, smoked paprika, coriander, and a touch of cayenne provide warmth and depth to the tomato sauce.
- → Can I prepare this dish vegan?
Omit the eggs and cheese, and consider adding chickpeas for protein to keep it hearty and nutritious.
- → What are good garnish options?
Fresh parsley or cilantro brighten the dish and enhance its fresh, vibrant flavor.
- → Can I add vegetables to the sauce?
Yes, baby spinach or kale can be stirred in before baking for extra nutrition and color.