Quick Shakshuka Pasta Delight (Printer view)

Spicy tomato sauce with tender pasta and runny eggs for a vibrant, hearty Mediterranean meal.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni
02 - Salt, for boiling

→ 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
10 - 14 oz crushed tomatoes (canned)
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 chopped fresh parsley or cilantro
16 - Crumbled feta cheese, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, and sugar. Season with salt and pepper. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
05 - Create four wells in the sauce. Crack an egg into each well. Cover and cook for 4 to 6 minutes until egg whites are set but yolks remain runny.
06 - Add drained pasta to the skillet and gently toss to coat in sauce. Add reserved pasta water if needed for desired creaminess.
07 - Sprinkle with chopped herbs and crumbled feta cheese if desired. Serve immediately, ensuring each portion includes an egg.

# Expert Suggestions:

01 -
  • A complete meal in one pan that tastes far more impressive than its thirty-minute timeline suggests.
  • The runny egg yolks transform into a silky sauce that clings to every pasta strand, making each bite feel indulgent.
  • It hits that sweet spot between comfort food and something fancy enough to serve when people drop by unexpectedly.
02 -
  • Don't skip reserving pasta water—it's the difference between creamy, cohesive pasta and something that feels dry and separated.
  • The eggs are done when the whites are set but the yolks still jiggle slightly when you gently shake the pan; they'll continue cooking slightly from residual heat after you remove the skillet from the stove.
  • If your sauce looks watery after simmering, it means your tomatoes released more liquid than expected—simmer a few extra minutes uncovered to evaporate excess moisture.
03 -
  • If your skillet doesn't have a lid, even a large baking sheet or a piece of foil works to trap steam around the eggs.
  • Taste the sauce before adding eggs and adjust seasoning boldly—you're building flavor layers, and it's easier to balance now than after eggs are cooking.
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