Save to Pinterest One Tuesday night, I was staring at a half-empty pantry and wondering what could possibly come together in under thirty minutes. A can of tomatoes, some pasta, eggs—and suddenly I remembered the warmth of shakshuka, that North African comfort dish my neighbor had described over coffee weeks before. Why not fold it into pasta? The first attempt was chaotic, sauce splattering, yolks breaking, but something magical happened when I twisted the fork through those runny eggs and spiced tomato sauce. Now it's the dish I make when I want something that feels both luxurious and honest, with barely any effort.
I made this for my sister's surprise visit, and watching her twirl her fork through that golden yolk and watch it cascade over the penne was worth every second. She asked for the recipe immediately, but also asked me to promise I'd make it again the next time she came over. That's when I knew it wasn't just dinner—it was the kind of dish that makes people feel seen.
Ingredients
- Penne or rigatoni, 300g: The ridges catch the sauce beautifully; skip thin pasta here or you'll lose all that spiced tomato goodness in the bottom of the bowl.
- Olive oil, 2 tbsp: Don't skimp or use the extra-light kind—you need enough richness to carry the spices.
- Onion and red bell pepper: The sweetness balances the heat and cumin perfectly; don't rush the sauté or they'll stay tough.
- Garlic, cumin, smoked paprika, chili flakes: Toast these together for one minute so the spices bloom and perfume your whole kitchen.
- Crushed tomatoes and tomato paste: The paste adds depth; the crushed tomatoes give you the body of the sauce without making it too thin.
- Sugar, 1/2 tsp: A tiny pinch cuts the acidity of the tomatoes and rounds out the flavor in a way people never quite identify.
- Eggs, 4 large: Room temperature eggs cook more evenly; cold ones from the fridge can scramble before the whites fully set.
- Fresh parsley or cilantro: Cilantro will make it taste more North African; parsley keeps it lighter and greener-tasting.
- Feta cheese: Salty and crumbly, it's optional but transforms a good dish into an unforgettable one.
Instructions
- Boil your pasta:
- Bring a large pot of salted water to a rolling boil, then add pasta and cook until just shy of fully tender, about a minute before the package says. You want it to have some backbone when it hits the sauce because it'll continue cooking there.
- Build the sauce foundation:
- While pasta cooks, warm olive oil in a large skillet and add your onion and bell pepper. Let them soften for five minutes until the onion starts to turn golden and sweet, then add garlic and spices. Stir constantly for one minute—you'll smell it shift from raw to fragrant, which is your signal to move forward.
- Simmer the tomatoes:
- Pour in crushed tomatoes and tomato paste, add a pinch of sugar, then taste and season generously with salt and pepper. Simmer for eight to ten minutes, stirring occasionally, until the sauce darkens and thickens enough that it coats the back of a spoon.
- Nestle the eggs:
- Using the back of a spoon, make four little wells in the sauce, spacing them evenly. Crack one egg into each well, cover the skillet with a lid, and turn heat to medium-low. Peek after four minutes—the whites should be set and opaque while the yolks jiggle slightly when you shake the pan.
- Bring it together:
- Add your drained pasta to the skillet and gently toss everything together, letting the sauce coat each piece. If it feels too thick, splash in some of that reserved pasta water until it flows slightly.
- Finish and serve:
- Scatter fresh herbs and crumbled feta over everything, then serve immediately while the eggs are still warm and runny.
Save to Pinterest My mom texted me a photo of this dish she'd made for her book club, and they'd eaten it so quickly she barely got a picture. She said it was the kind of meal that made everyone pause, fork in mid-air, and just appreciate being fed something thoughtful. That's the feeling I chase now every time I make it.
Why The Spices Matter
Cumin and smoked paprika aren't just flavor—they're the story of shakshuka itself, those warm spices that North African cooks have been layering for centuries. In this pasta, they do something unexpected: they make tomato sauce taste deeper, almost smoky, in a way that feels both familiar and surprising. The chili flakes are there only if you want them, but I've found that even a tiny pinch wakes up the whole dish.
The Egg Question
People always ask me if you really need eggs here, and the answer is yes, absolutely. The runny yolk becomes your sauce the moment you break it, coating every strand of pasta with something luxurious that you couldn't achieve any other way. It's not just decoration—it's essential to the whole experience.
Making It Your Own
I've made this with crispy chickpeas stirred through instead of eggs for a friend who's vegan, and it was wonderful in a different way. Some mornings I add a handful of spinach right before the eggs, and it wilts into something even more nourishing. The beauty of this dish is that it's forgiving enough to bend to whatever your kitchen holds and whatever your cravings demand in that moment.
- If you have crumbled feta on hand, use it—the salty tang changes everything for the better.
- Don't have red pepper? Yellow or orange work just fine, though red tastes slightly sweeter.
- Serve this with crusty bread because some of that sauce is too good to leave behind in the bowl.
Save to Pinterest This is the kind of dish that reminds me why I love cooking—it takes simple things and turns them into something that makes people feel cared for. Make it tonight, and I promise you'll make it again.
Recipe Q&A
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as their shape holds the sauce well, but any sturdy pasta can be used.
- → Can I adjust the spiciness?
Yes, increase or omit chili flakes to suit your preference.
- → How do I achieve runny yolks on the eggs?
Cook eggs covered for 4-6 minutes until whites set but yolks remain soft.
- → Is it possible to make this dish dairy-free?
Omit the feta cheese or swap it for a plant-based alternative to keep it dairy-free.
- → Can I prepare this ahead of time?
To maintain texture and flavor, it’s best served immediately after cooking.