Shakshuka Baked Pasta (Print View)

A spiced tomato pasta bake topped with poached eggs and fresh herbs for a satisfying meal.

# Components:

→ 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 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

# Directions:

01 - Set the oven temperature to 400°F.
02 - Boil the short pasta in salted water 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, cooking for 5 minutes until softened.
04 - Incorporate minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper if using. Cook for 1 minute until aromatic.
05 - Stir in tomato paste, diced tomatoes, sugar, salt, and black pepper. Simmer gently for 8 to 10 minutes until the sauce thickens slightly.
06 - Mix the cooked pasta and half of the cheese into the sauce, ensuring even coating.
07 - Spread the mixture evenly in the skillet or transfer to a baking dish. Create 4 wells and carefully crack one egg into each well.
08 - Sprinkle the remaining cheese over the top if using.
09 - Bake uncovered at 400°F for 15 to 18 minutes until the egg whites are set but yolks remain slightly runny.
10 - Remove from oven, garnish with chopped fresh parsley or cilantro, and serve immediately.

# Expert Advice:

01 -
  • One pan, minimal cleanup, and dinner is ready in under an hour.
  • The runny egg yolks turn into a silky sauce that transforms every bite.
  • It's vegetarian, forgiving, and tastes like you spent way more effort than you actually did.
02 -
  • Don't overcook the eggs—the carry-over heat will continue cooking them for a minute after you pull it from the oven, so aim for barely set whites with runny yolks.
  • Cook your pasta to true al dente; it will soften again in the sauce and in the oven, so any softer and it becomes mushy.
03 -
  • An oven-safe skillet lets you go straight from stovetop to oven to table without transferring anything—less to wash and the pan itself becomes the serving dish.
  • If your eggs are done before the pasta sauce has reduced enough, cover just the eggs loosely with foil and let the pasta cook uncovered for a few minutes more.
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