Shakshuka Baked Pasta (Printable)

Pasta baked in a rich spiced tomato sauce, topped with perfectly cooked 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 - 1 can (14 oz) 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, to taste
14 - Black pepper, to taste

→ Dairy & Eggs

15 - 1 cup grated mozzarella or crumbled feta (optional)
16 - 4 large eggs

→ Fresh Herbs

17 - 2 tbsp chopped fresh parsley or cilantro

# How To Make It:

01 - Set oven temperature 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 - Mix cooked pasta and half of the cheese into the sauce, ensuring ingredients are well coated.
07 - Evenly spread the pasta mixture in the skillet or transfer to baking dish. Create 4 small wells and crack one egg into each.
08 - Sprinkle the remaining cheese over the dish if using.
09 - Place uncovered in the oven and bake for 15 to 18 minutes, until egg whites are set and yolks remain runny.
10 - Remove from oven, garnish with chopped fresh parsley or cilantro, and serve immediately while hot.

# Expert Suggestions:

01 -
  • It's the kind of one-skillet meal that makes you look like you spent hours cooking when you really didn't.
  • The spices give you that warm, Middle Eastern comfort without any fussy techniques.
  • Runny egg yolks become your sauce—no extra steps, just golden decadence.
02 -
  • Room temperature eggs are crucial—cold eggs from the fridge will scramble around the edges before their yolks cook through, and that's a disappointment.
  • Don't be tempted to cook the pasta all the way on the stovetop; it will turn to mush once it hits the oven and sauce.
  • The yolks need to still jiggle when you pull the pan out, not firm and set, or you've lost the whole magic of this dish.
03 -
  • Let your eggs sit at room temperature for at least twenty minutes before cracking them into the pan; cold eggs scramble from the heat shock instead of poaching gently.
  • Keep the oven door closed while baking because every peek lets heat escape and extends cooking time unpredictably, making it harder to catch that perfect runny yolk moment.
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