Save It One Tuesday night, I found myself staring at a half-empty pantry and a craving for something bold. A can of tomatoes, some pasta, and eggs caught my eye, and suddenly I thought: what if I combined the comfort of a warm bowl of pasta with the magnetic pull of a proper shakshuka? Twenty minutes later, I was twirling silky strands through a spiced tomato sauce, watching a runny yolk break across my fork. That's when I knew this quick fusion had found its place in my regular rotation.
I made this for my sister on an evening when she'd had one of those days, the kind where you need comfort food that doesn't require hours of effort. She watched the eggs nestle into the sauce, steam rising in lazy spirals, and by the time I set the plate in front of her, she was already smiling. Food has this quiet power sometimes, to say what words can't quite manage.
Ingredients
- Penne or rigatoni (300 g): The ridges and tubes catch the spiced sauce beautifully, holding it close so every bite tastes intentional.
- Olive oil (2 tbsp): This is your cooking foundation, so use something you'd actually taste neat.
- Onion and red bell pepper: The onion softens into the background while the pepper adds a gentle sweetness that balances the heat.
- Garlic (3 cloves, minced): Don't skip mincing by hand if you have time—it releases more flavor than a press ever could.
- Ground cumin and smoked paprika (1 tsp each): These two are the soul of this dish, giving it that warm, slightly smoky character that makes it taste thoughtfully spiced.
- Chili flakes (1/4 tsp, optional): Start small and taste as you go, remembering that heat builds and lingers.
- Crushed tomatoes (1 can, 400 g): Quality matters here more than quantity, so choose a brand you trust or taste-test if you can.
- Tomato paste (1 tbsp): This concentrates the tomato flavor into something deeper and more complex.
- Sugar (1/2 tsp): Just enough to gently round out any acidity without making the sauce taste sweet.
- Eggs (4 large): Room-temperature eggs cook more evenly and give you that perfect runny yolk moment.
- Fresh parsley or cilantro: Fresh herbs brighten everything at the last second, cutting through the richness like sunlight through a window.
- Feta cheese, crumbled: Optional but recommended—it adds a salty tang that echoes the Mediterranean roots of this dish.
Instructions
- Start your water and build flavor:
- Bring salted water to a rolling boil while you heat olive oil in a large skillet over medium heat. The pasta will finish just as your sauce reaches its peak, and the timing feels almost magical when it clicks.
- Soften the vegetables:
- Add chopped onion and diced bell pepper to the warm oil, letting them sizzle gently for about 5 minutes. You'll notice when they're ready—they'll be soft enough to press gently with your spoon but still holding their shape.
- Bloom the spices:
- Stir in minced garlic, cumin, paprika, and chili flakes, cooking for just a minute until the kitchen fills with warm, toasted aromas. This brief cooking step transforms powdered spices into something alive and complex.
- Build the sauce:
- Pour in the crushed tomatoes and tomato paste, add a pinch of sugar, and season thoughtfully with salt and pepper. Simmer for 8–10 minutes, stirring now and then, until the sauce thickens and deepens in color.
- Create the egg nests:
- Make four shallow wells in the sauce—one for each egg—then crack an egg into each well with care. Cover the skillet and let it cook for 4–6 minutes, checking after 4 to see if the whites have set while the yolks still jiggle slightly.
- Marry pasta and sauce:
- Add your drained pasta to the skillet and gently toss everything together, adding splashes of reserved pasta water if the mixture feels too thick. The starchy water helps create a silky coating that holds everything in harmony.
- Finish and serve:
- Sprinkle with fresh herbs and crumbled feta if you're using it, then bring the whole skillet to the table. Serve immediately so the eggs are still warm and the pasta hasn't cooled.
Save It There's a moment, just before serving, when you look at what you've made and feel that quiet satisfaction of having created something warm and whole from simple pieces. This dish captures that feeling in a bowl.
The Mediterranean Twist on Comfort
Shakshuka has always felt like the kind of food that tells a story with every bite, grounded in the flavors of the Levantine kitchen where it originated. By twining it with pasta, you're honoring two culinary traditions at once—the warmth of North Africa and the embrace of Italy. What surprised me most was how natural this marriage felt, as if the two had been waiting to meet on a plate.
Timing Your Eggs Right
The hardest part of this recipe is knowing when to stop cooking. I learned this the messy way—by cracking an egg into sauce that was boiling too hard, watching the white scatter like it was being chased. Now I keep the heat at a calm medium-low once the eggs are nestled in, checking them at the four-minute mark and going from there. Every stove and every egg runs slightly different, so trust what you see over what the clock says.
Making It Your Own
The beauty of this dish is that it bends to your preferences without losing its character. I've made it with kale stirred into the sauce, with harissa added for deeper heat, and once with roasted chickpeas for protein and texture. Each version felt true to the spirit of the original.
- Push the chili flakes further if you want heat that announces itself, or leave them out entirely if spice isn't your language.
- Swap the feta for goat cheese, labneh, or skip it altogether if dairy isn't in your plan.
- Fresh herbs matter, but any green you have on hand—basil, oregano, even tender spinach—will brighten the final plate.
Save It This is the kind of recipe that settles into your regular dinner rhythm without asking permission. I hope it finds its way to your table on nights when you want something that tastes like care but doesn't demand hours of it.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal to hold the thick, spicy sauce well, but any similar tubular pasta will work.
- → How do you achieve runny yolks in the eggs?
After cracking the eggs into wells in the sauce, cover and cook for 4 to 6 minutes until the whites set but yolks remain soft.
- → Can I adjust the spice level?
Yes, add chili flakes or cayenne to increase heat, or omit them for a milder flavor.
- → What can be used instead of feta cheese?
Goat cheese offers a similar tang, or omit cheese entirely for a dairy-free option.
- → Is it possible to make this dish gluten-free?
Yes, simply use certified gluten-free pasta to accommodate dietary needs.