Pin One Tuesday night, I was staring at a half-empty pantry wondering what could possibly come together fast enough for dinner. My eye landed on a can of tomatoes, some pasta, and eggs—and suddenly I remembered this dish my friend raved about, a Mediterranean mashup that somehow married the warmth of shakshuka with the comfort of pasta. Twenty minutes later, my kitchen smelled like garlic and paprika, and I understood the obsession. This quick shakshuka pasta became my emergency dinner that tastes anything but rushed.
I made this for my roommate on a random Thursday when she came home exhausted from work, and watching her face light up at the first bite—that golden yolk breaking over the pasta—made me realize this was the kind of food that transforms a rough day. She's asked me to make it at least twice a month since.
Ingredients
- Penne or rigatoni: Use 300 g of your favorite pasta shape; I prefer penne because the tubes catch the sauce beautifully.
- Olive oil: Two tablespoons of good quality oil makes a real difference in the base flavor.
- Onion and red bell pepper: One medium onion and one red bell pepper give you sweetness and body without overpowering the other flavors.
- Garlic: Three cloves minced fine release their essence quickly into the hot oil.
- Cumin and smoked paprika: One teaspoon each brings that authentic shakshuka warmth and complexity you can't fake.
- Chili flakes: Start with a quarter teaspoon and adjust; this is where you control the heat.
- Crushed tomatoes: A 400 g can is your base sauce—look for good quality without added sugar.
- Tomato paste: Just one tablespoon intensifies the tomato flavor and thickens the sauce.
- Sugar: Half a teaspoon balances the acidity of the tomatoes; don't skip this small touch.
- Eggs: Four large eggs become the main event here, so use the freshest you have.
- Fresh parsley or cilantro: Two tablespoons chopped at the end brighten everything up.
- Feta cheese: Optional but it adds a salty, creamy contrast that ties the dish together.
Instructions
- Get your pasta going:
- Bring a large pot of generously salted water to a rolling boil and add your pasta. Cook it until just al dente—it'll finish cooking slightly in the sauce, so don't overdo it. Save half a cup of that starchy pasta water before you drain; it's liquid gold for bringing everything together.
- Build your sauce base:
- While pasta cooks, warm the olive oil in your large skillet over medium heat. Toss in the chopped onion and diced bell pepper, letting them soften for about five minutes while you listen to them sizzle gently.
- Wake up the spices:
- Add your minced garlic along with the cumin, smoked paprika, and chili flakes, stirring constantly for about one minute until the kitchen smells absolutely incredible and the spices release their oils into the heat.
- Simmer the sauce:
- Pour in your crushed tomatoes and tomato paste, add that half teaspoon of sugar to balance the acidity, then season generously with salt and pepper. Let it bubble gently for eight to ten minutes, stirring occasionally, until it thickens slightly and deepens in color.
- Nest the eggs:
- Use the back of your spoon to make four small wells spaced around the sauce. Crack one egg into each well, cover the skillet with a lid, and cook for four to six minutes until the whites are set but those yolks are still runny and glossy.
- Bring it together:
- Add your cooked pasta to the skillet and gently toss everything together, letting the sauce coat every piece. If it looks dry, splash in some of that reserved pasta water until it reaches that creamy, saucy consistency you want.
- Finish with brightness:
- Sprinkle everything with fresh herbs and crumbled feta if you're using it. Serve immediately, making sure each plate gets one of those gorgeous eggs.
Pin There's something magical about breaking into that runny yolk and watching it cascade across the plate, tinting everything golden and rich. It's the moment when simple ingredients feel like a small celebration, even on the most ordinary weeknight.
Why This Pasta Works
Shakshuka and pasta seem like they shouldn't belong together, but they do because they share the same love language: spice, warmth, and that moment when egg becomes your sauce. The tomato base gives you comfort, the spices give you intrigue, and the egg gives you luxury without any cream. I've never made this twice the same way because there's room to play—more chili if you're feeling bold, feta if you want tang, extra garlic if you love it aggressive. It's flexible enough to adapt to whatever you have and whatever you're craving.
The Secret to Perfect Timing
The hardest part of this recipe isn't the cooking—it's the waiting. You want your pasta finishing around the same time your sauce reaches its simmer, so everything comes together at once and nothing sits around getting cold. Get your water boiling first, then start your sauce; by the time you're stirring in the tomatoes, your pasta should be a few minutes from done. This kind of planning is what makes you feel like you know what you're doing, even if you're winging it.
Making It Your Own
I've made this with half the chili flakes for friends who don't love heat, and I've made it with double for people who wanted to wake up their mouths. I've stirred in spinach or zucchini when the mood struck, and I've topped it with breadcrumbs when I wanted texture. The bones are strong enough to handle whatever you throw at them, which is the hallmark of a really good recipe. It's the kind of dish that teaches you to trust your instincts instead of following rules too rigidly.
- Fresh herbs make a visible difference—don't use dried cilantro if you can help it.
- If you're dairy-free, skip the feta or swirl in a little tahini for creaminess.
- Serve with crusty bread to soak up every last bit of sauce and yolk.
Pin This is the kind of meal that proves you don't need hours or a complicated ingredient list to create something genuinely delicious and memorable. I hope it becomes your go-to, the thing you make when you need comfort or when you want to impress someone without fussing.
Recipe Q&A
- → What type of pasta works best in this dish?
Penne or rigatoni are ideal as their ridges hold onto the sauce well, but any short pasta can be used.
- → How can I adjust the spice level?
Modify the amount of chili flakes or add cayenne pepper to increase heat according to your preference.
- → Can I make this dish dairy-free?
Yes, omit the feta cheese or substitute it with a plant-based alternative for a dairy-free option.
- → How do I achieve creamy sauce without cream?
Reserve some pasta water and stir it into the sauce; the starches add natural creaminess.
- → What herbs complement the flavors best?
Fresh parsley or cilantro provide bright, fresh notes that balance the rich tomato and spices.