Shakshuka Baked Pasta (Print View)

Spiced tomato sauce and pasta baked with eggs and cheese for a warm, savory main dish.

# What You’ll Need:

→ Pasta

01 - 10 ounces 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 - 1 can (14 ounces) 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 for garnish

# Method:

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 a large oven-safe skillet over medium heat. Add onion and red bell pepper; sauté for 5 minutes until softened.
04 - Stir in garlic, cumin, smoked paprika, ground coriander, and cayenne pepper; cook for 1 minute until fragrant.
05 - Add tomato paste, diced tomatoes, sugar, salt, and black pepper. Simmer for 8 to 10 minutes until sauce thickens slightly.
06 - Stir in cooked pasta and half of the cheese if using; mix thoroughly to coat evenly.
07 - Spread mixture evenly in skillet or transfer to baking dish. Create 4 small wells and crack one egg into each.
08 - Sprinkle remaining cheese on 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 Advice:

01 -
  • It tastes indulgent but comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
  • The runny egg yolks mingle with the spiced tomato sauce like a secret sauce you didn't know you needed.
  • It's endlessly adaptable—throw in spinach, swap cheeses, adjust the heat—and it still works beautifully.
02 -
  • Don't overcook the eggs trying to be safe—a slightly runny yolk is the whole point, and it'll continue cooking gently as you serve.
  • Cook your pasta slightly underdone because it spends time in the oven and will absorb more moisture from the sauce.
  • The oven-safe skillet is key; if you're using a regular baking dish, make sure your stovetop work is done before transferring it to the oven.
03 -
  • Watch the eggs like a hawk in the final minutes—oven temperatures vary, so start checking at 13 minutes rather than waiting the full time.
  • If your skillet isn't oven-safe, do all your cooking on the stovetop in a regular skillet, then transfer everything to a baking dish before adding eggs.
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