Shakshuka Baked Pasta (Printable Version)

A savory blend of spiced tomato sauce, baked pasta, and poached eggs with fresh herbs.

# 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 - 14 oz canned diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground coriander
11 - 1/4 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

# Step-by-Step Guide:

01 - Set the oven temperature to 400°F.
02 - Boil salted water and cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper; cook 5 minutes until softened.
04 - Stir in garlic, cumin, smoked paprika, coriander, and cayenne pepper. Cook for 1 minute until aromatic.
05 - Mix in tomato paste, diced tomatoes, sugar, salt, and pepper. Let simmer 8 to 10 minutes until slightly thickened.
06 - Fold cooked pasta and half of the cheese (if using) into the sauce, ensuring even coating.
07 - Evenly spread the mixture in the skillet or a baking dish. Create four wells and crack an egg into each.
08 - Sprinkle the remaining cheese over the top if desired.
09 - Place in the oven uncovered and bake 15 to 18 minutes until egg whites are set but yolks remain soft.
10 - Remove from oven, garnish with fresh parsley or cilantro, and serve immediately.

# Additional Tips::

01 -
  • It's a one-dish dinner that feels fancy enough for guests but comes together in under an hour.
  • The runny egg yolk breaks into the spiced tomato sauce like a natural, luxurious sauce all its own.
  • You get that satisfying baked pasta texture with the warmth and depth of Middle Eastern spices.
02 -
  • Don't overcook the eggs—they'll keep cooking slightly after you pull the pan from the oven, and a rubbery yolk is the only real mistake you can make here.
  • If your pasta is too cooked before baking, the whole dish becomes mushy; al dente is genuinely the target.
  • Using an oven-safe skillet means you can take it straight from stovetop to oven, but make sure your handle can handle the heat.
03 -
  • Add a handful of baby spinach or kale to the sauce before baking if you want extra nutrition and earthiness without changing the flavor.
  • Room temperature eggs crack more gently and cook more evenly than cold eggs straight from the fridge.
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