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
Scale
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.
