# 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 - ½ tsp ground coriander
11 - ¼ 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 cheese (optional)
15 - 4 large eggs
→ Fresh Herbs
16 - 2 tbsp chopped fresh parsley or cilantro for garnish
# Directions:
01 - Preheat the oven 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 red bell pepper, sauté for 5 minutes until softened.
04 - Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 1 minute until aromatic.
05 - Incorporate tomato paste, diced tomatoes, sugar, salt, and pepper. Simmer gently for 8 to 10 minutes until sauce thickens slightly.
06 - Fold cooked pasta and half of the cheese into the sauce, ensuring even coating.
07 - Spread mixture evenly in skillet or transfer to baking dish. Create four shallow wells and crack an egg into each.
08 - Sprinkle with remaining cheese if using.
09 - Bake uncovered for 15 to 18 minutes until egg whites are set and yolks remain runny.
10 - Remove from oven, garnish with fresh parsley or cilantro, and serve immediately.
