Shakshuka Baked Pasta

There's something magical about the moment when you crack an egg into a bubbling tomato sauce and watch it cook before your eyes. I discovered shakshuka pasta bake on a rainy Tuesday night when I had half a box of penne and leftover canned tomatoes staring at me from the pantry. Instead of making the usual red sauce, I thought: what if I baked it all together with those spiced flavors I'd been craving? The result was so good that my partner asked for it three times that week.

I made this for friends on a cold evening when someone mentioned they were craving comfort food, and I watched their faces light up when they broke into those golden yolks. One guest actually set down their fork midway through just to tell me how perfect the spice balance was, which honestly felt like winning something.

Ingredients

• 300 g short pasta (penne, rigatoni, or fusilli): Short shapes hold the sauce beautifully and cook evenly in the oven without turning mushy.
• 1 medium onion, finely chopped: This builds the aromatic base—don't skip the step of softening it properly.
• 1 red bell pepper, diced: Sweet peppers balance the spices and add a lovely color contrast.
• 3 cloves garlic, minced: Fresh garlic makes all the difference; jarred won't give you that same punch.
• 2 tbsp olive oil: Use something you actually like tasting, not the cheapest bottle.
• 1 can (400 g) diced tomatoes: San Marzano varieties are worth seeking out for their sweetness.
• 2 tbsp tomato paste: This concentrates the flavor and adds depth that canned tomatoes alone can't achieve.
• 1 tsp ground cumin: The soul of this dish; it's what makes people ask what spice they're tasting.
• 1 tsp smoked paprika: Don't use regular paprika or you'll lose that subtle smokiness.
• ½ tsp ground coriander: It whispers in the background but makes the whole thing more interesting.
• ¼ tsp cayenne pepper (optional, for heat): I always include it because the gentle warmth complements the eggs perfectly.
• 1 tsp sugar: This tiny amount rounds out the acidity of the tomatoes without making it sweet.
• Salt and black pepper, to taste: Taste as you go; the sauce needs seasoning to really sing.
• 100 g grated mozzarella or crumbled feta (optional): Feta adds tanginess, mozzarella adds stretch—I usually do a mix.
• 4 large eggs: Room temperature eggs are easier to work with, and they cook more gently in the oven.
• 2 tbsp chopped fresh parsley or cilantro, for garnish: Fresh herbs at the end brighten everything up.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) so it's hot when you need it. This matters more than people think.

Cook the pasta:

Boil it in salted water until just al dente—it will continue cooking in the oven, so don't go all the way to tender. Drain it well and set aside.

Build the flavor base:

Heat olive oil in your oven-safe skillet over medium heat, then add the chopped onion and diced pepper. Let them soften for about 5 minutes, stirring occasionally. You want them tender but not browned.

Wake up the spices:

Stir in the minced garlic, cumin, paprika, coriander, and cayenne. Let them toast in the oil for about a minute—this is when your kitchen will smell absolutely incredible and you'll know you're on the right track.

Build the sauce:

Add the tomato paste first and stir it into the spices for a minute, then pour in the canned tomatoes with their juices. Add the sugar, salt, and pepper. Simmer everything together for 8 to 10 minutes until the sauce thickens slightly and deepens in color.

Bring it together:

Stir in the cooked pasta and half the cheese if you're using it. Make sure everything is evenly coated in that gorgeous sauce.

Make the wells:

Spread the pasta mixture evenly in your skillet or transfer it to a baking dish. Use the back of a spoon to create 4 small indentations or wells across the surface—these are where your eggs will nestle.

Crack the eggs:

Gently crack one egg into each well. The whites will cook around the yolks, but the yolks should stay runny for that golden, sauce-mixing moment at the table.

Add the final cheese:

Sprinkle the remaining cheese (if using) over the top and around the eggs.

Bake until perfect:

Bake uncovered for 15 to 18 minutes. You're looking for the egg whites to be set but the yolks still jiggly when you gently shake the pan. This is the hardest part because it smells so good you'll want to eat it immediately.

Finish and serve:

Remove from the oven, scatter the fresh parsley or cilantro over the top, and bring it straight to the table while it's still sizzling.

Save

I realized during that dinner with friends that this dish transcends the typical pasta bake because the eggs make it feel like a shared ritual. Everyone gets their own yolk to break and mix in, and there's something bonding about that.

Why the Spice Blend Works

The combination of cumin, paprika, and coriander is borrowed from traditional shakshuka, but it transforms ordinary tomato sauce into something warm and complex. Cumin brings earthiness, paprika adds subtle smokiness, and coriander rounds it all out with a gentle, almost floral note. Together, they make people pause mid-bite and ask what they're tasting, which is always a good sign.

Cheese or No Cheese

I've made this both ways depending on what I have on hand. Feta crumbles add a sharp, tangy contrast that plays beautifully against the spiced sauce, while mozzarella melts and creates pockets of richness. If you're using both, you get the best of both worlds—tanginess and creaminess in every bite. You can also skip the cheese entirely if you prefer to let the sauce and eggs be the stars.

Serving and Storage

This dish is best served immediately while the eggs are still warm and the pasta has that perfect tender-but-not-mushy texture. If you have leftovers, they keep in the fridge for three days and reheat beautifully in a low oven until warmed through. Some people even enjoy it at room temperature the next day with a fresh squeeze of lemon.

• Serve with crusty bread to mop up every last bit of that spiced tomato sauce and yolk.
• A simple green salad on the side cuts through the richness and adds freshness.
• If you want to make it vegan, skip the eggs and cheese, then add a can of chickpeas for protein and texture.

Save

This has become my go-to dinner when I want something that feels special but doesn't require a lot of fuss. There's real joy in watching someone crack into that yolk and smile.

Recipe FAQs

→ What pasta types work best with this dish?

Short pasta like penne, rigatoni, or fusilli hold the sauce well and provide ideal texture when baked.

→ Can I prepare the sauce in advance?

Yes, simmer the spiced tomato sauce ahead of time and combine with pasta just before baking.

→ How do I achieve runny egg yolks?

Bake until egg whites are set but yolks remain soft, usually about 15-18 minutes at 200°C (400°F).

→ Are there good cheese options to add?

Mozzarella adds creaminess, while feta offers a tangy contrast. Use one or a mix according to taste.

→ Can this dish be adapted for vegans?

Omit eggs and cheese, then add chickpeas for protein and extra vegetables for richness.