Pin It There's something magical about the moment when a runny egg yolk breaks into a spiced tomato sauce—it happened by accident the first time, really. I'd been craving my favorite shakshuka one evening, but all I had in the pantry were boxes of penne. Instead of making two separate dishes, I threw caution to the wind and combined them into one baking dish. The kitchen filled with that intoxicating blend of cumin and smoked paprika as the pasta absorbed all those Middle Eastern flavors. My partner walked in halfway through, caught a whiff, and declared it genius before even tasting it.
I made this for a small dinner party last spring when my sister was visiting from out of town. She's always been skeptical of fusion cooking, but when she scooped up a forkful of pasta and egg with crusty bread, she went quiet—the good kind of quiet. That's when I knew this recipe had become something special, a bridge between two cuisines that somehow felt completely natural together.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): 300 g keeps its shape in the sauce without getting mushy; I always cook it just under al dente since it finishes cooking in the oven.
- Onion: 1 medium, finely chopped, builds the flavor foundation for everything that comes next.
- Red bell pepper: 1, diced, adds natural sweetness and bright color that makes the dish feel alive.
- Garlic: 3 cloves, minced, because there's no such thing as too much when you're building this kind of flavor.
- Olive oil: 2 tbsp, the good kind if you have it, carries all these spices into every strand of pasta.
- Diced tomatoes: 1 can (400 g), the backbone of the sauce and worth buying whole peeled tomatoes if you can find them.
- Tomato paste: 2 tbsp, concentrated and deep, gives the sauce body and richness.
- Ground cumin: 1 tsp, toasted in the pan first, smells like a Mediterranean kitchen at sunset.
- Smoked paprika: 1 tsp, the secret ingredient that makes everyone ask what you did different.
- Ground coriander: ½ tsp, subtle and warm, rounds out the spice profile.
- Cayenne pepper: ¼ tsp optional, a whisper of heat if you want it.
- Sugar: 1 tsp, balances the acidity of the tomatoes without making anything taste sweet.
- Salt and black pepper: To taste, adjusted at the end when you can really taste everything together.
- Mozzarella or feta cheese: 100 g, optional but honestly transformative; feta adds tang, mozzarella gets all melty and rich.
- Large eggs: 4, the stars of the show, cracked into wells and baked until the whites set but yolks stay runny.
- Fresh parsley or cilantro: 2 tbsp chopped, scattered on top at the very end for brightness and a final flourish.
Instructions
- Heat your oven and start the pasta:
- Preheat to 200°C (400°F). Get a large pot of salted water boiling—it should taste like the sea—and cook your pasta just under al dente, maybe a minute or two before the package says it's done.
- Sauté the vegetables:
- Heat olive oil in your oven-safe skillet over medium heat and add the onion and bell pepper. Let them soften and start to turn golden, which takes about 5 minutes and fills your kitchen with that welcoming aroma.
- Bloom the spices:
- Stir in the minced garlic, cumin, paprika, coriander, and cayenne. You'll notice the smell change immediately—it becomes more complex, more alive. Cook for just a minute to wake up those spices.
- Build the sauce:
- Add the tomato paste first, stirring it into the oil and spices, then pour in the canned tomatoes with their juice. Add sugar, salt, and pepper, then let it simmer for 8 to 10 minutes while it thickens and all the flavors marry together.
- Combine pasta and sauce:
- Drain your pasta and stir it into the sauce along with half the cheese if you're using it. The pasta should be coated and swimming in that gorgeous red sauce.
- Create wells for the eggs:
- Spread the pasta mixture evenly in your skillet or transfer it to a baking dish. Using the back of a spoon, make 4 small indentations on the surface, leaving space between each one so they don't cook together.
- Add the eggs:
- Crack an egg into each well, then sprinkle the remaining cheese around them if you're using it. The whites will stay relatively contained in those little nests.
- Bake until perfect:
- Slide the whole thing into your preheated oven for 15 to 18 minutes. You're waiting for the egg whites to turn opaque and set while the yolks jiggle slightly when you gently shake the pan.
- Garnish and serve:
- Pull it from the oven, scatter fresh herbs over the top, and bring it straight to the table. Serve with crusty bread for scooping.
Pin It The moment that changed everything for me was when my seven-year-old niece, who normally pushes her plate away at dinner, dipped a piece of bread into the runny yolk and sauce without being asked. She went back for seconds, and everyone at the table just looked at each other and smiled. That's when this recipe stopped being an experiment and became something I knew I'd make forever.
On Choosing Your Cheese
I've gone both ways on this one, and honestly, there's no wrong choice. Feta brings a salty tang that plays beautifully against the sweetness of the tomato sauce, almost like a conversation happening on your plate. Mozzarella, on the other hand, gets all stretched and melty, creating pockets of richness. You could even use a mix—some of each—and create layers of flavor that keep surprising you with every bite.
The Bread Question
I learned this the hard way: make sure you have good bread ready before this comes out of the oven. There's nothing worse than that moment of pure regret when you realize the sauce is perfect and the eggs are perfect but you're left scraping the plate with a sad piece of white bread. Buy a crusty loaf, something with a real crust and an open crumb structure that can hold all that sauce without falling apart.
Making It Your Own
Once you understand how this works, you realize it's incredibly forgiving. A handful of spinach or kale stirred into the sauce just before baking adds nutrients and a slightly different texture. Chickpeas can replace the eggs entirely if you're cooking for someone who doesn't eat them. I've even added roasted red peppers from a jar and a splash of white wine when I wanted to feel fancy on a Tuesday night.
- Experiment with different cheeses—aged gouda adds smokiness, ricotta becomes creamy pockets throughout.
- A pinch of red pepper flakes scattered over the top at the end adds heat that builds slowly as you eat.
- Don't skip the fresh herbs at the end; they're what make it feel bright and intentional rather than just a baked pasta dish.
Pin It This dish has a way of turning an ordinary Tuesday into something worth remembering. Serve it hot, straight from the oven, and watch how people slow down and really taste what's in front of them.
Recipe Questions & Answers
- → Can I use different types of pasta?
Yes, short pasta shapes like penne, rigatoni, or fusilli work best to hold the sauce and create a satisfying texture.
- → How do I achieve runny yolks when baking?
Bake until the egg whites are set but yolks still jiggle slightly, usually 15-18 minutes at 200°C (400°F).
- → What spices give the sauce its flavor?
The sauce benefits from ground cumin, smoked paprika, coriander, and a touch of cayenne for subtle heat and depth.
- → Can I make this dish vegan-friendly?
To make it vegan, omit eggs and cheese, and consider adding chickpeas or vegetables for added protein and texture.
- → What cheese options are suitable here?
Use crumbled feta for tanginess or grated mozzarella for a creamy, melty finish—or combine both for richness.
- → Is it possible to add more veggies to this dish?
Absolutely, spinach or kale can be stirred into the sauce before baking to boost nutrition and color.