Shakshuka Baked Pasta

One winter evening, I was craving something warm and layered—the kind of dish that tastes like two cuisines decided to become friends in my kitchen. I'd been thinking about shakshuka, those perfectly runny eggs nestled in spiced tomato sauce, but I also had leftover pasta calling from the pantry. So I took a chance and combined them, and suddenly this baked pasta emerged, crackling hot from the oven with golden egg yolks waiting to break into the sauce. It became the dish I kept making whenever I wanted comfort with a little adventure.

I made this for a friend who'd had a rough day, and watching her crack into that first egg, watching the yolk spill into the tomato sauce—she closed her eyes like she'd just tasted something that mattered. That's when I knew this recipe was keeper material. It feels fancy enough to share, humble enough to make for yourself.

Ingredients

• 300 g short pasta (penne, rigatoni, or fusilli): Tubes and ridges trap the sauce beautifully, so skip the long noodles here—they slide around and miss all that spiced tomato goodness.
• 1 medium onion, finely chopped: The base of everything savory; take a breath when it hits the hot oil because the smell is the first sign this is going to be good.
• 1 red bell pepper, diced: Sweet undertone that balances the spices and adds color that reminds you this is actually a vegetable-forward dish.
• 3 cloves garlic, minced: Fresh garlic only here—jarred loses something essential when it bakes.
• 2 tbsp olive oil: Your cooking medium and flavor base, so don't skimp on quality.
• 1 can diced tomatoes: The soul of the sauce; I've learned that San Marzano cans tend to have fewer seeds and better body.
• 2 tbsp tomato paste: Concentrated tomato punch that deepens the sauce without making it watery.
• 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp coriander, ¼ tsp cayenne: This spice blend is what makes it shakshuka, not just red sauce—don't skip them or rush past them.
• 1 tsp sugar: A small kindness to the tomatoes, balancing any acidity they carry.
• Salt and pepper to taste: The final adjustments that make it yours.
• 100 g mozzarella or feta (optional): Feta brings tang and crumbles beautifully; mozzarella melts and softens—pick based on your mood.
• 4 large eggs: The stars of the show; room temperature eggs cook more evenly, and runny yolks are non-negotiable.
• 2 tbsp fresh parsley or cilantro: The bright finish that cuts through the richness and makes you feel like you actually know what you're doing.

Instructions

Heat your oven and start the pasta:

Set the oven to 200°C (400°F). Get a pot of salted water boiling—it should taste like the sea—and cook the pasta until just barely al dente, maybe even a minute under. It'll keep cooking in the oven, so resist the urge to go full tender.

Build your flavor base:

Pour olive oil into your oven-safe skillet or baking dish over medium heat, then add the chopped onion and bell pepper. Let them soften for five minutes, until the kitchen starts smelling like dinner. Stir occasionally so they don't stick, and listen for the quiet sizzle that tells you everything's on track.

Bloom those spices:

Add the minced garlic, cumin, smoked paprika, coriander, and cayenne. Let them sit in the hot oil for just a minute—you'll smell when they're ready, a toasted warmth that fills the pan. This is the move that transforms a simple tomato sauce into something with personality.

Build the sauce:

Stir in the tomato paste first, letting it coat everything and deepen in color slightly, then add the canned tomatoes, sugar, salt, and pepper. Simmer for eight to ten minutes, stirring occasionally. The sauce should thicken enough that a spoon dragged through it leaves a brief trail.

Bring it together:

Tip in your drained pasta and stir to coat every piece in that spiced tomato goodness. Add half the cheese now if you're using it, mixing until the pasta looks glossy and connected to the sauce rather than drowning in it.

Make room for the eggs:

Spread the mixture evenly in your skillet or dish, then use the back of a spoon to create four small wells across the surface. They don't need to be perfect—just distinct enough that an egg won't roll away.

Crack and bake:

Gently crack one egg into each well, sprinkle any remaining cheese around them (not directly on the yolks, so they stay runny), and slide the whole thing into the oven. Bake uncovered for fifteen to eighteen minutes until the egg whites set but the yolks still jiggle when you give the pan a gentle shake.

Finish and serve:

Pull it from the oven, scatter the fresh herbs over top, and bring it straight to the table while it's still steaming. Let people break their own eggs—it's part of the experience.

Save

I learned the egg yolk lesson the hard way once, leaving the pan in too long because I was distracted by something on the stove. The yolks turned solid, and the whole thing became just another baked pasta. It was good, but it wasn't magic anymore. Now I set a timer, watch it closely toward the end, and always pull it out slightly underdone—carryover heat finishes the job perfectly.

Cheese Choice Matters

Feta brings a salty tanginess that pushes back against the sweetness of the tomatoes, while mozzarella melts into the pasta and softens everything into comfort. I've used both, sometimes together, and they each change the dish's personality. Some nights call for feta's assertiveness; other nights you want mozzarella's gentle melt. Trust your instinct on this one, and don't feel like you have to use cheese at all if you're in the mood for the pure tomato and egg story.

Make It Your Own

The spice blend is a starting point, not a commandment. If you love heat, push the cayenne up to a quarter teaspoon or even more. If you want earthiness instead, add cumin or coriander without hesitation. A handful of spinach or kale stirred in before baking softens during cooking and adds nutrition without changing the core flavor. Some people add chickpeas when they skip the eggs for protein, and that works beautifully too.

Serving and Storage

Serve this straight from the oven while it's steaming and the cheese is still melting if you used it. Have crusty bread nearby—it's not optional, it's essential for soaking up every bit of sauce that doesn't make it onto your plate. Leftover pasta keeps for a few days in the fridge and can be reheated gently in a low oven, though the egg magic fades once it's been cooked and cooled.

• Keep the bread close; you'll want something to wipe the plate clean when everyone else is done eating.
• Serve immediately after coming out of the oven for the best egg texture and presentation.
• Leftover pasta keeps refrigerated for three days but is best eaten the day it's made.

Save

This dish exists in that perfect middle ground between weeknight easy and special-occasion worthy. Make it whenever you need something that tastes like care without the stress.

Recipe Q&A Section

→ What type of pasta works best for this dish?

Short pasta shapes like penne, rigatoni, or fusilli hold the sauce well and bake evenly.

→ Can I make this dish vegetarian?

Yes, it’s naturally vegetarian with eggs and cheese optional for richness.

→ How do I achieve runny yolks when baking eggs?

Bake until whites are set but yolks remain soft, usually 15–18 minutes at 200°C (400°F).

→ What spices give the sauce its distinctive flavor?

Cumin, smoked paprika, ground coriander, and a touch of cayenne pepper create the warm, aromatic base.

→ Can I add vegetables to the sauce?

Yes, sautéed onion and red bell pepper are included, with optional baby spinach or kale for extra nutrients.