Save to Pinterest There's something magical about the moment a skillet comes out of the oven and you crack into those runny yolks, watching them bleed into spiced tomato sauce pooling around tender pasta. I discovered this dish by accident one weeknight, trying to satisfy both my craving for a proper shakshuka and my pasta-loving partner's dinner expectations. Instead of choosing between them, I threw caution to the wind and combined them, and what emerged was something neither of us could stop talking about. It's become the kind of meal that feels both comforting and unexpectedly sophisticated, the type of thing you'd confidently serve to guests without apologizing.
I still remember bringing this to a dinner party on a cold November evening, ladling it into the center of the table where everyone immediately started passing it around, fighting over the eggs. Someone asked for the recipe before they'd even finished eating, and I realized I'd created something that felt like comfort food but tasted like you'd put actual thought into it.
Ingredients
- Short pasta (300g): Penne, rigatoni, or fusilli work beautifully because they catch the sauce in their ridges and crevices, which is exactly what you want here.
- Onion and red bell pepper: These create the flavor foundation, and the pepper brings a subtle sweetness that balances the spices perfectly.
- Garlic (3 cloves): Mince it fine so it disperses evenly and doesn't turn bitter during baking.
- Olive oil (2 tbsp): Use a decent quality one that you actually enjoy the taste of, since it's going to be present in every bite.
- Canned diced tomatoes (400g): They're consistent and reliable, and the liquid they're packed in becomes part of your sauce.
- Tomato paste (2 tbsp): This concentrates the tomato flavor and thickens the sauce naturally without any added thickeners.
- Cumin, smoked paprika, coriander, cayenne: These spices are the heart of shakshuka's flavor profile, and together they create something deeply savory and warm.
- Sugar (1 tsp): Just enough to round out the acidity of the tomatoes without making anything taste sweet.
- Salt and black pepper: Season generously and taste as you go, adjusting at the end.
- Mozzarella or feta (100g, optional): Feta adds a tangy brightness, while mozzarella becomes all melty and luxurious, so choose based on your mood.
- Eggs (4 large): The star of the show, cooked just until the whites set but the yolks stay gloriously runny.
- Fresh parsley or cilantro: Scatter this on top right before serving for brightness and a hint of freshness that cuts through the richness.
Instructions
- Get your oven ready:
- Heat it to 200°C (400°F) so it's at temperature when you need it, and nothing cools down unexpectedly.
- Cook the pasta:
- Boil it in salted water until it's just al dente, still with a slight bite to it, since it's going to continue cooking in the oven. Drain it well.
- Build the sauce base:
- In your oven-safe skillet, warm olive oil over medium heat, then add the onion and bell pepper, letting them soften for about 5 minutes while the kitchen fills with the smell of caramelizing vegetables.
- Bloom the spices:
- Stir in the garlic, cumin, paprika, coriander, and cayenne, cooking for just a minute so the spices release their essential oils and the aroma becomes impossibly fragrant.
- Create the sauce:
- Add tomato paste, diced tomatoes with their juice, sugar, salt, and pepper, then let everything simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Bring it together:
- Stir the cooked pasta into the sauce along with half the cheese if you're using it, coating everything thoroughly so each piece gets its share of that spiced tomato goodness.
- Make your egg nests:
- Spread the pasta mixture evenly in the skillet, then use the back of a spoon to create four small wells in the surface, gently pushing the pasta aside without being too aggressive.
- Add the cheese:
- Sprinkle the remaining cheese around the wells, which will melt slightly and protect the eggs as they cook.
- Bake until golden:
- Slide the whole thing into the oven uncovered for 15 to 18 minutes, watching through the window as the whites turn opaque and the yolks stay trembling and runny.
- Finish with flair:
- Remove from the oven, scatter fresh parsley or cilantro over the top, and serve immediately while everything is still steaming.
Save to Pinterest There's a particular kind of satisfaction that comes from pulling this out of the oven and hearing everyone around the table go silent for a moment, too captivated by those golden yolks to say anything. That quiet before the sharing and eating and conversation starts again is when you know you've made something worth making.
Why This Fusion Works
Shakshuka and pasta bakes occupy the same emotional space in cooking—they're both about building layers of flavor, everything cooking together in one vessel, and ending with eggs as the ultimate topping. When you combine them, you get the best of both worlds: the aromatic spice-forward sauce of Middle Eastern cooking with the comforting carbohydrate base that pasta provides. The heat of the oven finishes everything simultaneously, so the eggs cook through at exactly the moment the pasta is perfectly tender and the sauce has melded into something greater than its individual parts.
Making It Your Own
The beauty of this dish is that it welcomes improvisation without falling apart. I've added sautéed spinach on nights when I needed vegetables, thrown in a can of chickpeas when I wanted extra protein, and even stirred in a handful of sun-dried tomatoes for more depth. The spice blend is flexible too—if you like things milder, skip the cayenne entirely, or if heat is your preference, add more of it. You're not fighting against a rigid structure; you're working with a framework that's been designed to accommodate your instincts.
Serving Suggestions and Pairings
Crusty bread is non-negotiable here because those yolks and that sauce are too delicious to leave on the plate. A simple green salad alongside cuts through the richness beautifully, and if you want to get fancy, a chilled white wine or even a light red pairs wonderfully with the spices. For a more substantial meal, you could serve this with roasted vegetables on the side, though honestly, the dish is complete enough to stand on its own.
- Don't skip the fresh herbs at the end—they make an enormous difference in brightness and keep the dish from feeling heavy.
- If you have leftovers, they reheat gently in a low oven, though the eggs won't have the same runny magic.
- This feeds four people comfortably, but you can easily double it if you have a larger group, just use a bigger baking dish.
Save to Pinterest This dish has become my answer to the question of what to make when you want something that feels special but doesn't demand hours in the kitchen. Every time I make it, I'm reminded that the best meals are often the ones that blend traditions in unexpected ways.
Recipe FAQs
- → What pasta types work best for this dish?
Short pasta such as penne, rigatoni, or fusilli holds the sauce well and bakes evenly in this preparation.
- → Can I make this dish vegan-friendly?
Yes, simply omit the eggs and cheese, then add chickpeas or more vegetables to maintain protein and texture.
- → How do I achieve runny yolks when baking the eggs?
Bake uncovered at 200°C (400°F) for 15–18 minutes, monitoring closely to set whites while keeping yolks tender.
- → What spices create the signature flavor?
Ground cumin, smoked paprika, coriander, and a hint of cayenne provide the warm, aromatic base to the tomato sauce.
- → Is it necessary to precook the pasta before baking?
Yes, cooking pasta al dente before combining ensures proper texture after baking without becoming mushy.