Shakshuka Baked Pasta (Printable version)

Hearty pasta baked in a spiced tomato sauce, topped with runny eggs and fresh herbs.

# What You 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 tbsp olive oil
06 - 14 oz can diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp ground coriander
11 - ¼ tsp cayenne pepper (optional)
12 - 1 tsp 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 tbsp chopped fresh parsley or cilantro for garnish

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Boil salted water and cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper, cook for 5 minutes until softened.
04 - Stir in garlic, cumin, smoked paprika, coriander, and cayenne pepper. Cook for 1 minute until aromatic.
05 - Add tomato paste, diced tomatoes, sugar, salt, and pepper. Simmer for 8 to 10 minutes until sauce thickens slightly.
06 - Mix the cooked pasta and half of the cheese into the sauce, ensuring all pasta is evenly coated.
07 - Spread the mixture evenly in the skillet. Create four wells in the surface and crack one egg into each.
08 - Sprinkle the remaining cheese over the top.
09 - Bake uncovered for 15 to 18 minutes, or until egg whites are firm but yolks remain runny.
10 - Remove from oven, garnish with fresh herbs, and serve immediately.

# Expert Advice:

01 -
  • One pan, minimal cleanup, and dinner comes together in less than an hour even on your most exhausted evenings.
  • The runny yolks turn the whole dish into a silky, luxurious sauce that makes even basic pasta taste restaurant-worthy.
  • It's the kind of food that feels fancy enough for guests but honest enough for a Tuesday night alone.
02 -
  • Don't overcook the pasta before baking—it will continue to soften in the oven and you'll end up with mush if you start with pasta that's already soft.
  • Room temperature or slightly warm eggs bake more gently and predictably than cold ones straight from the fridge, which can end up rubbery if your timing is off.
  • The exact baking time depends on how deep your dish is and how accurate your oven actually is; start checking at fifteen minutes and look for egg whites that are set but yolks that still jiggle.
03 -
  • Use an oven-safe skillet so you can go from stovetop to oven without dirtying another dish, and choose cast iron or heavy steel that holds heat evenly.
  • If your oven runs hot or cold, adjust the temperature and time accordingly—the eggs are your guide, so watch them instead of the clock.
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