Save There's something about the moment when you crack an egg into a bubbling tomato sauce and watch the white begin to set while the yolk stays golden and runny—it feels like you've unlocked a secret about cooking. I stumbled onto this quick shakshuka pasta one Thursday night when I had half the sauce leftover, some penne in the pantry, and the sudden realization that I could merge two completely different meals into something better than either alone. The first time I made it, I nearly burned the garlic because I was distracted by how the kitchen smelled, and honestly, that slightly toasted edge made everything taste richer. It's become my go-to when I want something that tastes like it took hours but actually comes together in the time it takes to watch one episode of something.
I made this for a friend who was skeptical about eggs in pasta, and watching her fork through that first bite, seeing her expression shift from doubt to joy, reminded me why I love cooking—it's not about following rules, it's about creating moments. She went quiet for a second, which is always the best sign, and then asked for the recipe before she'd even finished eating.
Ingredients
- Penne or rigatoni (300 g): The ridges and curves catch the sauce brilliantly, and you want something sturdy enough to hold up to the eggs and prevent mushiness.
- Olive oil (2 tbsp): This is your base—use something you'd actually taste, because you'll notice it.
- Onion and red bell pepper: The red pepper adds sweetness and brightness that balances the spice; don't skip this step by using just onion.
- Garlic (3 cloves, minced): Mince it finely so it distributes evenly and cooks quickly without turning bitter.
- Ground cumin and smoked paprika (1 tsp each): These are the backbone of the flavor—they're what makes this feel Mediterranean and warm.
- Chili flakes (1/4 tsp): Start conservative; you can always add heat but you can't take it back.
- Crushed tomatoes (1 can, 400 g): Use good quality if you can; they're the star of the sauce.
- Tomato paste (1 tbsp): This concentrates the flavor and thickens the sauce naturally.
- Sugar (1/2 tsp): Just a whisper to balance the acidity of the tomatoes.
- Eggs (4 large): Fresh eggs matter here because the yolk should stay runny and silky.
- Fresh parsley or cilantro: The freshness cuts through the richness and wakes up your palate.
- Feta cheese (optional): Salty, crumbly, completely transforms the final dish if you use it.
Instructions
- Get your pasta going:
- Fill a large pot with salted water and bring it to a rolling boil while you prepare everything else. This way the water is ready the moment you need it, and your timing flows naturally. Cook the pasta until it's just shy of fully tender—al dente means it will have a slight firmness when you bite it, which matters because it will soften a bit more in the sauce.
- Build your aromatic base:
- Heat olive oil in a large skillet over medium heat and add your chopped onion and diced bell pepper. Listen for the gentle sizzle and watch for the onion to turn translucent at the edges—this takes about 5 minutes and is the moment your kitchen starts to smell incredible.
- Wake up the spices:
- Add minced garlic, cumin, paprika, and chili flakes all at once, stirring constantly for just one minute. You're looking for the moment when the spices become fragrant but before anything can burn—this is when the magic happens.
- Simmer the sauce:
- Pour in your crushed tomatoes, tomato paste, and sugar, then season generously with salt and pepper. Let this bubble gently for 8 to 10 minutes, stirring occasionally, until the sauce darkens slightly and thickens—you want it reduced enough that it coats a spoon.
- Create nests for the eggs:
- Using the back of your spoon, make four shallow wells in the sauce, spacing them out so they won't run together. Crack an egg into each well, cover the skillet, and watch through the lid as the whites turn opaque while the yolks stay glossy and liquid—this takes 4 to 6 minutes depending on how hot your skillet is.
- Bring it all together:
- Drain your cooked pasta and add it to the skillet with the eggs and sauce, gently folding everything together so you don't break the yolks. If the mixture seems tight or dry, splash in some of that reserved pasta water a little at a time until everything feels creamy and loose.
- Finish with brightness:
- Scatter chopped herbs and crumbled feta across the top, then serve immediately while the eggs are still warm and runny in the center.
Save I remember one morning making this dish for my partner after we'd stayed up too late talking, and there was something about pushing a fork into that runny yolk and watching it spill across the red sauce that felt like a small act of comfort. Food doesn't have to be complicated to be nourishing, and this recipe proved it to me in the most delicious way.
Balancing Heat and Flavor
The chili flakes are optional for good reason—some nights I want this dish to be warming and complex, other nights I crave something that makes my lips tingle. Start with a quarter teaspoon and taste as you go; you can stir in more, but you can't remove heat once it's in the sauce. The smoked paprika and cumin are already carrying a lot of warmth, so let them do their job before you reach for more spice.
Variations That Work Beautifully
This is one of those dishes that doesn't mind improvisation, and I've learned that through happy accidents. Swap the feta for goat cheese if you want something tangier, or leave it out entirely if dairy isn't in your plans. I've used whole-wheat pasta when that's what I had, and the nuttier flavor actually pairs wonderfully with the spiced tomato sauce. Even the pasta shape is flexible—rigatoni, penne, fusilli, even broken spaghetti works—as long as it has enough surface area to catch the sauce.
Serving and Pairing Ideas
This dish is complete on its own, but it transforms when you add crusty bread for soaking up every last bit of that golden egg yolk mixed with sauce. A crisp white wine like Sauvignon Blanc or Vermentino cuts through the richness beautifully and feels like the right thing to sip while you eat.
- Tear off pieces of bread and use them to scoop up the eggy, saucy bits—it's messy and perfect.
- A simple green salad with lemon dressing brightens everything and makes you feel balanced about the meal.
- Serve straight from the skillet if you're cooking for people you're comfortable being casual with.
Save This recipe has taught me that sometimes the best meals come from combining ideas in unexpected ways. It's become the dish I make when I want to feel both efficient and proud of what I've created.
Kitchen Help
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as their ridges hold the sauce well, but any short pasta will work.
- → Can I adjust the spice level?
Yes, you can increase chili flakes or add cayenne for more heat, or omit them to keep it mild.
- → How do I ensure the eggs have runny yolks?
Cook the eggs covered for about 4 to 6 minutes until the whites set but yolks remain soft.
- → Are there good substitutions for the cheese?
Goat cheese can replace feta, or omit cheese for a dairy-free option without losing flavor.
- → Can I make this gluten-free?
Yes, simply use certified gluten-free pasta varieties to keep it suitable for gluten-sensitive diets.