Shakshuka Baked Pasta (Printable)

A comforting pasta bake with spiced tomato sauce and perfectly baked eggs, infused with Middle Eastern flavors.

# What You'll Need:

→ 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

# Method:

01 - Preheat the oven to 400°F.
02 - Boil salted water and cook pasta until just al dente. Drain and set aside.
03 - In an oven-safe skillet, heat olive oil over medium heat. Add onion and red bell pepper, sauté for 5 minutes until softened.
04 - Stir in garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
05 - Add tomato paste, diced tomatoes, sugar, salt, and black pepper. Simmer for 8 to 10 minutes until sauce thickens slightly.
06 - Mix the cooked pasta and half of the cheese into the sauce until evenly coated.
07 - Spread mixture evenly in skillet or baking dish. Create four small wells and carefully crack one egg into each.
08 - Sprinkle remaining cheese over the eggs and sauce.
09 - Bake uncovered for 15 to 18 minutes until egg whites are set and yolks remain runny.
10 - Remove from oven, garnish with fresh parsley or cilantro, and serve immediately.

# Expert Advice:

01 -
  • One pan, minimal cleanup, and you get that restaurant-quality drama of a runny egg yolk breaking into spiced pasta.
  • The sauce is bold enough to stand on its own but forgiving enough that you can adjust heat and seasonings to your mood.
  • It looks far more impressive than the effort required, which means dinner guests think you spent hours in the kitchen when you really didn't.
02 -
  • The sauce needs to be thick enough that eggs don't sink straight to the bottom—if it looks too watery after simmering, let it go a few minutes longer because that matters for the final texture.
  • Room temperature eggs are non-negotiable if you want the whites to set gently without the yolks overcooking; cold eggs from the fridge take much longer and don't cook as evenly.
  • Don't skip tasting the sauce before the eggs go in because once they're baking, you can't adjust the seasoning.
03 -
  • Make sure your skillet or baking dish is truly oven-safe all the way, including the handle—I learned this the hard way and it changed how I approach recipes like this.
  • If you're uncertain about doneness, remember that carryover cooking happens in the oven for a few minutes after you remove it, so it's better to take it out when the yolks still jiggle than when they seem solid.
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