Shakshuka Baked Pasta

I discovered this dish on a quiet Sunday afternoon when I had half a box of penne sitting in the pantry and a craving for something warm and spiced. My neighbor had just brought back a jar of harissa from a trip, and I found myself thinking about the shakshuka she'd made for us months earlier—that perfect combination of eggs and tomato sauce that felt almost meditative to eat. It hit me then: why not bake pasta in that same silky, aromatic sauce? The result was this unexpectedly perfect fusion that somehow felt both completely new and deeply familiar.

I made this for my sister on a rainy evening when she needed comfort food and conversation. Watching her scoop up that golden egg yolk with a piece of crusty bread, her whole face softened—that's when I knew this wasn't just fusion cooking, it was the kind of dish that brings people to the table for reasons beyond hunger.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): 300 g—the shape matters more than you'd think because it catches the sauce in all its little curves, and al dente texture means it won't turn mushy during baking.
• Onion: 1 medium, finely chopped—the sweetness becomes the backbone of your sauce, so don't rush this step.
• Red bell pepper: 1, diced—adds natural sweetness and a pop of color that makes the finished dish look alive.
• Garlic: 3 cloves, minced—use fresh, because jarred garlic will taste bitter by the time everything bakes.
• Olive oil: 2 tbsp—good quality makes a real difference here since it's not competing with many other flavors.
• Diced tomatoes: 1 can (400 g/14 oz)—canned is actually better than fresh for this because the acidity and natural breakdown help build a silky sauce.
• Tomato paste: 2 tbsp—this is your secret weapon for depth; it concentrates the tomato flavor without thinning the sauce.
• Ground cumin: 1 tsp—warm and slightly earthy, this is what signals Middle Eastern to your palate.
• Smoked paprika: 1 tsp—adds a gentle smokiness that feels sophisticated but approachable.
• Ground coriander: ½ tsp—if you're unfamiliar with it, start here; it's subtle and slightly citrusy.
• Cayenne pepper: ¼ tsp (optional)—only if you want heat, but honestly the spices are warming enough without it.
• Sugar: 1 tsp—balances the acidity of the tomatoes in a way that feels natural, not sweet.
• Salt and black pepper: to taste—taste as you go because canned tomatoes vary widely in saltiness.
• Mozzarella or feta cheese: 100 g (1 cup), grated or crumbled—feta gives tang and crumbles beautifully, while mozzarella gets stretchy and luxurious; I usually use a mix.
• Large eggs: 4—room temperature eggs cook more gently and evenly than cold ones straight from the fridge.
• Fresh parsley or cilantro: 2 tbsp, chopped—this is not decoration; it's the fresh brightness that cuts through the richness of the baked pasta.

Instructions

Start with heat and timing:

Preheat your oven to 200°C (400°F) first thing because you want it ready when you need it. Get a large pot of salted water going for the pasta—it should taste like the sea, as the saying goes.

Cook the pasta just shy of done:

This is where patience pays off—you're shooting for al dente because the pasta will continue cooking in the oven. Drain it and set it aside, but don't rinse it; that starch will help the sauce cling.

Build the flavor foundation:

In your oven-safe skillet, heat the olive oil over medium heat until it's shimmering. Add the chopped onion and diced bell pepper, stirring occasionally for about 5 minutes until they're soft and the onion turns translucent—this is when your kitchen starts to smell like something good is happening.

Bloom the spices:

Add the minced garlic, cumin, paprika, coriander, and cayenne if using, stirring constantly for about 1 minute. You'll notice the aroma shift immediately—that's the spices releasing their essential oils into the oil, which is exactly what you want.

Build the sauce:

Stir in the tomato paste first, letting it darken slightly in the oil for about 30 seconds, then add the canned tomatoes, sugar, salt, and pepper. Let this simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.

Bring pasta and sauce together:

Stir the cooked pasta into the sauce along with half the cheese if you're using it. Make sure every piece gets coated, creating that glossy, cohesive texture.

Create the egg wells:

Spread the pasta mixture evenly in the skillet or transfer to a baking dish. Using the back of a spoon, make 4 small wells in the surface, pushing aside pasta but not scraping the bottom—you want each egg to nestle gently into the sauce.

The final layer:

Crack each egg carefully into its well, then sprinkle the remaining cheese over everything. The cheese will melt and help protect the egg whites while they cook.

Watch the magic happen:

Bake uncovered for 15 to 18 minutes, until the egg whites are set but those yolks still jiggle slightly when you gently move the pan. Overcooking means losing that luxurious runny center, so set a timer and trust it.

Finish and serve:

Pull it from the oven, scatter the fresh herbs over the top, and bring the whole skillet to the table if you can—there's something about serving it straight from the pan that makes people lean in.

Save

The first time this dish truly felt finished was when someone scraped the last bit of sauce from the pan, sighed contentedly, and asked if I'd make it again next week. That's when a recipe stops being instructions on a page and becomes part of how you feed the people you care about.

Variations and Additions

This recipe is wonderfully flexible, which is part of why I keep coming back to it. Add a handful of baby spinach or kale to the sauce just before adding the pasta for extra greens and nutrition without changing the fundamental character of the dish. If you want to push it toward something heartier, a can of white beans stirred in with the pasta adds protein and substance. For a smokier note, try roasting the bell peppers under the broiler for a few minutes before chopping them into the mix.

Cheese and Feta Considerations

The choice between feta and mozzarella genuinely changes the personality of this dish, and I've found that using both together creates something neither could achieve alone. Feta's sharp, tangy edge cuts through the richness of the egg yolk and the sweetness of the tomato sauce, while mozzarella melts into the pasta and softens the overall impact. If you're avoiding dairy entirely, which is completely valid, just skip the cheese altogether—the eggs will still create richness and the sauce is flavorful enough to stand alone. I've also tried crumbled goat cheese, which adds an unexpected creaminess that's worth experimenting with if you enjoy its flavor.

Serving and Pairing

This dish needs something to soak up the sauce, so crusty bread is non-negotiable in my kitchen. A simple green salad with lemon dressing alongside cuts through the richness beautifully, and honestly, that's all you need. If you're thinking about wine, a crisp white or a light red both work—the spices in the sauce are forgiving with pairing, and the acidity in wine complements both the tomato and the runny egg yolk perfectly.

• Scoop generously so each person gets pasta, sauce, and a full egg yolk with some of that bread nearby.
• If the sauce looks like it's thickening too much during serving, a splash of pasta water brings it back to life.
• Leftovers can be gently reheated in a low oven, though the eggs won't be runny anymore—still delicious, just different.

Save

This recipe lives in that beautiful space where cooking feels effortless but the result tastes like you've spent the whole day in the kitchen. Make it when you want to feel like you're treating yourself and everyone around you with genuine care.

Kitchen Guide

→ What pasta types work best?

Short pasta such as penne, rigatoni, or fusilli hold the sauce well and are ideal for baking in this dish.

→ Can I adjust the spice level?

Yes, the cayenne pepper is optional; omit or increase it to suit your preferred heat level.

→ How do I know when the eggs are perfectly baked?

Bake until the whites are set but yolks remain runny, usually about 15-18 minutes in a 200°C oven.

→ What cheese options complement this dish?

Mozzarella adds meltiness while feta offers a tangy note; you can use either or combine both.

→ Can I add vegetables to increase nutrition?

Yes, adding baby spinach or kale before baking enriches the dish with extra greens and nutrients.