Pin it There's something magical about the moment when a completely unexpected dish just works. I was standing in my kitchen on a rainy Tuesday, staring at a box of penne and a can of tomatoes, when I suddenly remembered the warm, spiced shakshuka I'd eaten at a tiny café in Istanbul. What if I combined them? The result was this glorious, baked pasta with its runny-yolked eggs—a dish that's become my answer to every "what should I cook tonight" question.
I made this for my sister's surprise dinner last spring, and the whole table went quiet when I brought it out—just the kind of quiet that comes before everyone starts talking at once. She kept saying it reminded her of meals we'd had traveling, but somehow more comforting, more home. That's when I knew this recipe was something I'd be making again and again.
Ingredients
- 300 g short pasta (penne, rigatoni, or fusilli): Keep it al dente because it'll continue cooking in the oven—too soft and you'll have mushiness instead of structure.
- 1 medium onion, finely chopped: The base of everything; take your time with this so it becomes sweet and tender.
- 1 red bell pepper, diced: It adds brightness and just enough sweetness to balance the spices.
- 3 cloves garlic, minced: Fresh is essential here—jarred just won't give you that initial aromatic punch.
- 2 tbsp olive oil: Good quality makes a difference; it's not hidden in the background.
- 1 can (400 g) diced tomatoes: San Marzano if you can find them, but don't stress too much—any good canned tomato works.
- 2 tbsp tomato paste: This concentrates the flavor, so don't skimp or dilute it with water.
- 1 tsp ground cumin: Toast it briefly in the pan for an extra layer of warmth.
- 1 tsp smoked paprika: The secret that makes people ask what that incredible flavor is.
- ½ tsp ground coriander: A gentle spice that adds intrigue without overwhelming.
- ¼ tsp cayenne pepper: Optional, but a pinch transforms this from comforting to craveable.
- 1 tsp sugar: Balances the acidity of the tomatoes, same principle you'd use in any tomato sauce.
- Salt and black pepper: Season as you go, not just at the end.
- 100 g grated mozzarella or crumbled feta: Feta is tangier and more authentic; mozzarella is creamier—pick your mood.
- 4 large eggs: Room temperature is best so they cook evenly; cold eggs straight from the fridge can overcook the whites before the yolk sets right.
- 2 tbsp chopped fresh parsley or cilantro: The final brightness that ties everything together.
Instructions
- Get your oven ready:
- Set it to 200°C (400°F) so it's hot and waiting. You want that steady, even heat for the eggs to cook perfectly.
- Cook the pasta:
- Boil it in salted water until it's just al dente—that slight resistance when you bite into it. It'll keep cooking in the oven, so don't let it get fully tender.
- Build your sauce base:
- In your oven-safe skillet, warm the olive oil over medium heat and add the onion and bell pepper. Let them soften for about 5 minutes, until the onion starts turning translucent and the smell is unmistakably good.
- Wake up the spices:
- Stir in the garlic, cumin, paprika, coriander, and cayenne, cooking for just a minute until the kitchen fills with that warm, toasted aroma.
- Build the sauce:
- Add the tomato paste first, stirring it into the aromatics for a minute before pouring in the canned tomatoes along with the sugar, salt, and pepper. Let it simmer for 8 to 10 minutes, until it thickens slightly and the raw tomato taste mellows into something deeper.
- Marry it all together:
- Fold the cooked pasta into the sauce along with half the cheese if you're using it. Make sure every strand gets coated in that gorgeous spiced tomato goodness.
- Make the egg nests:
- Spread the mixture evenly in the skillet or transfer it to a baking dish. Use the back of a spoon to create four small wells, spacing them so the eggs have room to set without touching.
- Add the cheese and eggs:
- Sprinkle the remaining cheese around the dish, then gently crack an egg into each well. The whites will turn opaque as they bake, while the yolk stays liquid gold.
- Bake until perfect:
- Slide it into the oven uncovered for 15 to 18 minutes. You're watching for the egg whites to set while the yolks stay runny, so start checking around 14 minutes.
- Finish with fresh herbs:
- Pull it from the oven, scatter the fresh parsley or cilantro over the top, and serve it hot while everything's still steaming.
Pin it My best friend called this "the dish that changed things" because we started making it for late Sunday dinners, just the two of us, with terrible reality TV playing in the background. It became our thing—the thing we'd make when we needed to talk or just sit quietly together. Food really does that sometimes.
Why the Spices Matter
This isn't a tomato sauce that happens to have some spices in it; the cumin, paprika, and coriander are what make this feel like a completely different dish from regular pasta bake. They create warmth and depth, the kind of flavor profile you get when you're cooking something that belongs to a tradition older than your kitchen. The smoked paprika especially is doing the heavy lifting—it's what makes someone lean in and ask what they're tasting.
Making It Your Own
The beauty of this recipe is that it invites personalization without falling apart. I've made it with spinach wilted into the sauce, with chickpeas for a vegan version, with za'atar sprinkled on top instead of parsley. One winter I added a splash of red wine to the sauce, and another time I threw in roasted red peppers from a jar because that's what I had. The core is flexible; what matters is the spiced tomato sauce and those eggs.
Serving and Storage Tips
This is best served straight from the oven while it's still bubbling and the cheese is at its melting best. Crusty bread is non-negotiable for mopping up the sauce and yolk. If you have leftovers, they'll keep in the fridge for two days, though the yolks won't be runny anymore—but honestly, cold shakshuka pasta is its own comfort food, perfect for a quick lunch the next day.
- Make it vegan by skipping both the eggs and cheese, and stirring in a can of chickpeas for protein and substance.
- If your eggs aren't cooking evenly, crack them in at different times rather than all at once—stagger them by about 2 minutes.
- Don't skip the fresh herbs at the end; they're what lift this from heavy to bright and balanced.
Pin it This dish has a way of turning an ordinary weeknight into something worth remembering. The spiced tomato, the melted cheese, the runny yolk—it's simple food that feels like care.
Recipe FAQs
- → What pasta types work best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli hold the sauce well and bake evenly, providing a satisfying bite throughout.
- → Can I adjust the spice level in the sauce?
Yes, the cayenne pepper is optional and can be reduced or omitted to suit a milder palate while maintaining flavorful warmth from cumin and paprika.
- → How do I ensure the eggs have runny yolks after baking?
Bake the dish uncovered just until the egg whites set but yolks remain soft, typically 15 to 18 minutes at 200°C (400°F).
- → Which cheeses complement the flavors best?
Mozzarella adds creamy meltiness, while feta offers a tangy contrast, both enhancing the tomato and spices beautifully.
- → Can I add vegetables to increase nutrition?
Absolutely, incorporating baby spinach, kale, or other greens before baking enriches the dish with color and nutrients without overpowering the flavors.
- → Is it necessary to use fresh herbs as a garnish?
Fresh parsley or cilantro brightens the dish with herbal notes and a fresh finish, though it can be skipped if unavailable.