Shakshuka baked pasta fusion (Printable)

A warm blend of spiced tomato sauce, pasta, eggs, and fresh herbs in a baked dish.

# 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

# Preparation steps:

01 - Preheat the oven to 400°F (200°C).
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 - Add minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Cook for 1 minute until fragrant.
05 - Stir in tomato paste, diced tomatoes, sugar, salt, and black pepper. Simmer for 8 to 10 minutes until sauce thickens slightly.
06 - Incorporate cooked pasta and half of the cheese into the sauce, mixing thoroughly to coat evenly.
07 - Spread the mixture evenly in the skillet or transfer to a baking dish. Create four wells and crack an egg into each.
08 - Sprinkle the remaining cheese over the dish, if using.
09 - Bake uncovered in the preheated oven for 15 to 18 minutes until egg whites are set and yolks are still runny.
10 - Remove from oven, garnish with chopped fresh parsley or cilantro, and serve immediately.

# Expert advice:

01 -
  • It comes together faster than you'd expect, but tastes like you've been cooking all day.
  • The runny yolk mingles with the spiced sauce in a way that transforms each bite into something special.
  • It's the kind of dish that looks impressive enough to serve to guests but honest enough to eat alone on a weeknight.
02 -
  • The eggs will continue cooking slightly after you pull the pan from the oven, so when the yolks look a tiny bit too runny, that's perfect—trust that instinct.
  • Using an oven-safe skillet means you can go straight from stovetop to oven without dirtying another dish, which is a small joy that matters more than it should.
  • The pasta and sauce need to be hot when you add the eggs; cold pasta underneath will prevent the bottoms from cooking through properly.
03 -
  • Don't skip blooming the spices in hot oil; this is what transforms them from powder into flavor, and it takes less than a minute.
  • If your sauce tastes too acidic, a pinch more sugar helps, but a small knob of butter works even better by adding richness that rounds out the sharpness.
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