Quick Shakshuka Pasta Blend (Printer View)

Tender pasta coated in a spicy tomato sauce, topped with gently cooked eggs and fresh herbs for vibrant flavor.

# Components:

→ Pasta

01 - 10.5 oz penne or rigatoni pasta
02 - Salt, as needed for boiling water

→ Sauce

03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 3 garlic cloves, minced
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/4 tsp chili flakes (optional, adjust to taste)
10 - 14 oz can crushed tomatoes
11 - 1 tbsp tomato paste
12 - 1/2 tsp sugar
13 - Salt and black pepper, to taste

→ Eggs & Finishing

14 - 4 large eggs
15 - 2 tbsp fresh parsley or cilantro, chopped
16 - Crumbled feta cheese, for serving (optional)

# Method steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain, reserving 1/2 cup of the cooking water; set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced red bell pepper, sautéing for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
04 - Incorporate crushed tomatoes, tomato paste, and sugar. Season with salt and black pepper to taste. Reduce heat and simmer for 8 to 10 minutes, stirring occasionally until thickened.
05 - Create four wells in the sauce. Crack one egg into each well, cover the skillet, and cook for 4 to 6 minutes until eggs are set but yolks remain runny.
06 - Add the cooked pasta to the skillet and gently toss to coat evenly. If the sauce is too thick, add reserved pasta water to achieve desired consistency.
07 - Sprinkle chopped fresh herbs and crumbled feta cheese over the top. Serve immediately, ensuring each portion includes an egg.

# Expert Advice:

01 -
  • It's ready in 30 minutes but tastes like you've been simmering something all day.
  • The runny egg yolk becomes your sauce, turning ordinary pasta into something luxurious and decadent.
  • It's adaptable to whatever you have on hand—more heat, less dairy, different pasta shapes all work beautifully.
02 -
  • Don't overcook the eggs—they will continue cooking slightly after you remove the skillet from heat, so pull them when the whites are just set but the yolks still jiggle slightly when you shake the pan.
  • Reserve your pasta water before draining; it's liquid gold for loosening the sauce without diluting the flavor like regular water would.
  • The sauce needs to simmer long enough to thicken, because watery sauce will cook the eggs unevenly and won't cling to the pasta beautifully.
03 -
  • Cook your pasta just before adding it to the sauce; the residual heat from the skillet means it will continue softening, so slightly undercooked is your target.
  • If your skillet doesn't have a lid, cover it tightly with foil—the steam needs to trap heat around the eggs so they cook evenly without drying out.
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