If you are craving a dish that bursts with vibrant flavors, hearty textures, and a bit of spice, then this Quick Shakshuka Pasta Recipe is exactly what you need. It combines the comforting bite of perfectly cooked pasta with the rich, spiced tomato sauce and the indulgence of poached eggs nestled right in the middle. Each forkful delivers a perfect balance of creamy egg yolk, smoky paprika, and fresh herbs, making it a delicious dinner option that feels special yet comes together in just about 30 minutes. Trust me, once you make this, it’ll become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this Quick Shakshuka Pasta Recipe lies in its simplicity—each ingredient plays a crucial role in layering flavor, color, and texture to bring the dish alive. With pantry staples like canned tomatoes and spices, plus fresh veggies and eggs, you’ll appreciate how easy yet exciting this meal comes together.
- 10.5 oz penne or rigatoni: Choosing a sturdy pasta helps hold onto the thick, hearty sauce perfectly.
- Salt, for boiling: Essential for seasoning pasta right from the start, enhancing all the flavors.
- 2 tbsp olive oil: Adds richness and helps soften the vegetables beautifully.
- 1 medium onion, finely chopped: Creates a sweet, aromatic base when sautéed.
- 1 red bell pepper, diced: Brings a pop of color and a subtle sweetness to contrast spices.
- 3 garlic cloves, minced: Infuses the sauce with its unmistakable warm pungency that lifts the flavors.
- 1 tsp ground cumin: Adds earthiness and warmth, a cornerstone spice in shakshuka dishes.
- 1 tsp smoked paprika: Offers smoky depth that makes this pasta feel indulgently rich.
- 1/4 tsp chili flakes, optional: Perfect for a touch of heat if you like your meal with a kick.
- 14 oz crushed tomatoes (canned): The flavorful, tangy heart of the sauce that binds everything together.
- 1 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
- 1/2 tsp sugar: Balances acidity and rounds out the tomato’s brightness.
- Salt and black pepper, to taste: Essential seasonings to perfect your sauce.
- 4 large eggs: The crowning glory, poached right in the sauce for a luscious, velvety finish.
- 2 tbsp chopped fresh parsley or cilantro: Fresh herbs add brightness and a lovely green contrast.
- Crumbled feta cheese, optional: A tangy, creamy addition that elevates every bite.
How to Make Quick Shakshuka Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. The salt is important here because it seasons the pasta from within, preventing a bland base. Cook your penne or rigatoni according to the package instructions, aiming for al dente so it holds up well when tossed in the rich sauce. Remember to save about half a cup of the pasta water before draining—it’s a magic ingredient for adjusting sauce consistency later on.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, warm the olive oil until shimmering. Toss in the finely chopped onion and diced red bell pepper, then sauté for about five minutes. The goal here is to soften and sweeten the veggies; this step builds the flavor foundation that makes the sauce irresistible.
Step 3: Add the Spices
Now, stir in the minced garlic, ground cumin, smoked paprika, and chili flakes if you’re using them. Cook this fragrant mix for about one minute to toast the spices lightly, which will intensify their flavors and infuse the oil in the pan.
Step 4: Simmer the Sauce
Pour in the crushed tomatoes along with the tomato paste, then sprinkle in the sugar to tame the acidity. Season with salt and black pepper to taste. Let everything simmer gently for 8 to 10 minutes, stirring occasionally. The sauce will thicken and the flavors will meld beautifully during this stage.
Step 5: Poach Eggs in the Sauce
Create four small wells in the bubbling sauce, then carefully crack one egg into each. Cover the skillet and let the eggs cook for 4 to 6 minutes. You’re aiming for the whites to set while keeping those yolks wonderfully runny—a perfect sauce-meets-pasta situation that makes this Quick Shakshuka Pasta Recipe so memorable.
Step 6: Combine Pasta and Sauce
Gently add the drained pasta to the skillet with the sauce, tossing everything together to coat each piece with that luscious tomato mixture. If the sauce feels too thick, stir in some of the reserved pasta water to loosen it up, creating a silky, clingy consistency that wraps around each bite.
Step 7: Garnish and Serve
Finish by sprinkling chopped fresh parsley or cilantro over the top, and if you’re up for it, add some crumbled feta cheese for an extra layer of creaminess and tang. Serve this dish immediately, making sure each serving comes with one of those beautifully poached eggs. You’re in for pure comfort on a plate.
How to Serve Quick Shakshuka Pasta Recipe
Garnishes
Bright herbs like parsley or cilantro not only look gorgeous but provide a fresh contrast to the rich sauce. Crumbled feta adds a salty, creamy touch that complements the smokiness and spice perfectly. For a little crunch, you can even sprinkle toasted pine nuts or some crushed red pepper flakes for an extra pop.
Side Dishes
This shakshuka pasta is substantial on its own, but pairing it with a simple crisp green salad or warm crusty bread for dipping will round out the meal brilliantly. A refreshing yogurt-based cucumber salad or a light Mediterranean slaw also balance the warm spices wonderfully.
Creative Ways to Present
Serve this pasta in shallow bowls to showcase the gorgeous poached eggs and vibrant sauce. For a brunch twist, add some avocado slices on the side or a dollop of labneh. You could even sprinkle za’atar or a drizzle of harissa oil for an extra layer of Middle Eastern flair that makes your version of the Quick Shakshuka Pasta Recipe truly your own.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them into an airtight container and refrigerate for up to 2 days. Keep the pasta and sauce together, but it’s best to store the eggs separately if possible to avoid overcooking when reheating.
Freezing
This dish freezes well without the eggs, so consider freezing the sauce and pasta mixture alone for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove before adding freshly poached or fried eggs on top.
Reheating
Reheat the pasta and sauce gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if it thickened too much. Once heated through, add freshly cooked eggs for the best texture and flavor experience, preserving the essence of the Quick Shakshuka Pasta Recipe.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne or rigatoni work best to hold the sauce, you can use other sturdy shapes like fusilli or farfalle. Just make sure the pasta you choose can carry the chunky tomato sauce well.
Is it possible to make this recipe vegan?
You can adapt it by skipping the eggs and feta. Instead, add sautéed mushrooms or crumbled tofu for protein, and perhaps use nutritional yeast for a cheesy flavor boost.
How spicy is this Quick Shakshuka Pasta Recipe?
The heat level is quite mild unless you add the optional chili flakes. Feel free to adjust the chili flakes or add hot sauce to match your spice preference.
Can I prepare the sauce ahead of time?
Yes! The tomato sauce can be made a day ahead and stored in the fridge. When you’re ready, reheat it gently and follow the steps to poach the eggs and add the pasta. This saves time on busy nights.
What’s the best way to get runny yolks every time?
Cover your skillet and keep the heat on medium-low when poaching the eggs in the sauce. Check after about 4 minutes and adjust cooking time until the whites are set but the yolks remain soft to your liking.
Final Thoughts
The Quick Shakshuka Pasta Recipe is one of those dishes that feels luxurious yet comes together effortlessly, making it perfect for weeknights or casual gatherings. I hope you enjoy making it as much as I enjoy eating it, because nothing beats the cozy comfort of spicy tomato sauce, tender pasta, and perfectly poached eggs all in one bowl. Give it a try, and I promise it will become a fast favorite in your recipe rotation!
Print
Quick Shakshuka Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Quick Shakshuka Pasta recipe combines the rich, spiced tomato sauce of traditional shakshuka with al dente pasta for a comforting and flavorful meal. Ready in just 30 minutes, it features sautéed onions and bell peppers, simmered in a spiced tomato sauce with cumin, smoked paprika, and a hint of chili flakes. Eggs are gently poached right in the sauce, adding creamy richness, and the dish is finished with fresh herbs and optional feta cheese for extra tang and texture. Perfect for a hearty weeknight dinner that blends Mediterranean flavors with easy pasta cooking.
Ingredients
Pasta
- 10.5 oz penne or rigatoni
- Salt, for boiling
Sauce
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp chili flakes, optional
- 14 oz crushed tomatoes (canned)
- 1 tbsp tomato paste
- 1/2 tsp sugar
- Salt and black pepper, to taste
Finishing
- 4 large eggs
- 2 tbsp chopped fresh parsley or cilantro
- Crumbled feta cheese, optional
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set the pasta aside.
- Sauté vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and diced red bell pepper. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add spices: Stir in the minced garlic, ground cumin, smoked paprika, and optional chili flakes. Cook for 1 minute, stirring constantly, until the spices release their aroma.
- Simmer sauce: Pour in the crushed tomatoes and add the tomato paste and sugar. Season the sauce with salt and black pepper to taste. Let the sauce simmer gently for 8 to 10 minutes, stirring occasionally, until it thickens slightly.
- Poach eggs in sauce: Make four small wells in the tomato sauce using the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook for 4 to 6 minutes until the egg whites are set but the yolks remain runny.
- Combine pasta and sauce: Add the cooked pasta directly into the skillet with the sauce and eggs. Gently toss or stir to coat the pasta in the sauce, being careful not to break the eggs. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Garnish and serve: Sprinkle the shakshuka pasta with chopped fresh parsley or cilantro, and crumble some feta cheese on top if desired. Serve immediately, ensuring each serving includes an egg for a perfect balance of flavors and textures.
Notes
- For a spicier version, increase the chili flakes or add a pinch of cayenne pepper.
- If preferred, substitute the eggs with a vegan alternative or omit them altogether.
- Crumbled feta cheese adds a tangy contrast but can be omitted for a dairy-free version.
- This dish pairs well with crusty bread to scoop up the sauce and eggs.
- Leftovers can be stored in the refrigerator for up to 2 days, but eggs may lose their texture upon reheating.
