Pin it One Tuesday evening, I was standing in my kitchen with half a can of crushed tomatoes and some leftover pasta, wondering what could possibly come together in the next thirty minutes. A friend had been raving about shakshuka for weeks, and suddenly it clicked—why not fold those spiced tomatoes and runny eggs into something warm and filling? That first bite of pasta coated in smoky paprika sauce with a golden yolk breaking across the plate felt like discovering something I didn't know I was missing.
I made this for my neighbor last month when she mentioned being exhausted from work, and watching her face light up as she broke that egg yolk into the sauce reminded me why cooking for people matters. There's something about a warm bowl that says you were thinking of them, and this dish does that without any fuss.
Ingredients
- Penne or rigatoni, 300 g: Short pasta shapes cradle the sauce beautifully and hold onto those spiced tomatoes better than long noodles ever could.
- Olive oil, 2 tbsp: Use a good one here—it's one of only a few ingredients, so it deserves to be something you actually enjoy.
- Medium onion, finely chopped: This becomes the base note of the whole dish, turning sweet and soft as it cooks.
- Red bell pepper, diced: It adds brightness and a subtle sweetness that balances the heat beautifully.
- Garlic cloves, 3 minced: Don't skip the mincing—it releases flavor faster and distributes evenly throughout the sauce.
- Ground cumin, 1 tsp: This is the spice that makes people ask what you did differently, even if they can't quite name it.
- Smoked paprika, 1 tsp: Buy the good stuff; it's worth it and transforms the entire flavor profile.
- Chili flakes, 1/4 tsp: Start here and taste before adding more—heat builds quickly and you can't take it back.
- Crushed tomatoes, one 400 g can: The quality of your tomatoes matters more than you'd think; good ones mean you need less seasoning.
- Tomato paste, 1 tbsp: This deepens the flavor and helps the sauce cling to the pasta instead of sliding off.
- Sugar, 1/2 tsp: A tiny pinch balances acidity and makes the spices sing.
- Salt and black pepper: Taste as you go; this is where most home cooks hesitate when they should be confident.
- Large eggs, 4: Room temperature eggs cook more gently and evenly—take them out of the fridge while you prep everything else.
- Fresh parsley or cilantro, 2 tbsp chopped: The brightness here is essential; it cuts through the richness and makes the whole bowl feel lighter.
- Feta cheese, crumbled: Salty and sharp, it's the final flourish that makes this feel special, but the dish is equally lovely without it.
Instructions
- Get your water boiling and pasta going:
- Fill a large pot with salted water—it should taste like the sea. Once it's rolling, add pasta and cook to al dente according to the package, then drain into a colander, keeping that starchy water nearby for later magic.
- Start building the sauce base:
- Heat olive oil in a large skillet over medium heat until it shimmers. Toss in the chopped onion and bell pepper, letting them soften for about 5 minutes while you breathe in that smell.
- Wake up the spices:
- Add your minced garlic, cumin, smoked paprika, and chili flakes to the pan, stirring constantly for about a minute until the kitchen fills with that toasty aroma that tells you the spices are releasing their oils.
- Build the sauce properly:
- Pour in the crushed tomatoes and tomato paste, add that tiny pinch of sugar, then season with salt and pepper. Let it simmer gently for 8–10 minutes, stirring now and then, until the sauce thickens and the flavors knit together.
- Create nests for the eggs:
- Use the back of a spoon to create four shallow wells in the sauce, spacing them evenly around the skillet. Crack one egg into each well, then cover the pan with a lid and let it cook for 4–6 minutes until the whites are set but those yolks are still soft inside.
- Bring it all together:
- Add the drained pasta to the skillet, gently tossing it through the sauce until every piece is coated. If it looks too thick, splash in some of that reserved pasta water until it feels creamy rather than clumpy.
- Finish with what matters:
- Sprinkle the fresh herbs and crumbled feta across the top. Serve immediately, making sure each person gets an egg in their bowl and that runny yolk is the star of the show.
Pin it There's a moment after you pour that pasta into the sauce when everything comes together in the most satisfying way, and you realize you've made something that tastes like it took effort, even though you were done in less time than it would take to order delivery. That's when this dish stopped being a weeknight solution and became something I actually crave.
Timing Tips That Actually Help
Start boiling your water first, because waiting around for pasta water while hungry is its own special frustration. While that's heating, prep your vegetables—chopped onion, diced pepper, minced garlic—so when you need to move fast, everything's ready. The simmering sauce doesn't need constant attention, which means you can actually relax for a few minutes instead of standing over the stove. The whole dish comes together in about thirty minutes, but mentally you'll feel like you've accomplished something much bigger.
Making It Your Own
This recipe is honestly a jumping-off point, not a rigid rulebook. I've made it with different spice combinations when I'm craving something earthier, swapped the feta for goat cheese when that's what I had, and once added a handful of spinach when my produce was about to go bad. The base—tomato sauce with eggs and pasta—is forgiving enough to bend to what you have and what you're feeling like eating.
Pairing Possibilities and Last Thoughts
Serve this with crusty bread for soaking up every drop of sauce, and if you have a crisp white wine on hand, it pairs beautifully with the spice and richness. A simple green salad alongside cuts through the heaviness perfectly, especially if you're eating a larger portion. The beauty of this dish is that it feels special without requiring anything fancy, which is exactly what you want on an ordinary Tuesday when you still want dinner to feel a little bit like a celebration.
- If the sauce looks too thick at the end, don't panic—just add pasta water a splash at a time until it flows the way you like.
- Leftover sauce (if there is any) becomes incredible mixed into scrambled eggs the next morning.
- This dish is best served immediately while the eggs are still creamy and the pasta still has warmth.
Pin it This is the kind of dish that teaches you something about cooking without making you feel bad about it—you're learning timing, flavor building, and how to combine simple ingredients into something that tastes like you know what you're doing. Make it once, and you'll find yourself making it again.
Recipe FAQs
- → What type of pasta works best?
Penne or rigatoni are ideal due to their shape, which holds the sauce well. You can also use whole-wheat or gluten-free pasta if preferred.
- → How do I ensure the eggs cook perfectly?
Create wells in the tomato sauce and crack eggs into them, covering the skillet and cooking until yolks are just set but still runny, usually 4-6 minutes.
- → Can I adjust the spice level?
Yes, simply increase or reduce chili flakes or add a pinch of cayenne for more heat according to your taste.
- → What can I substitute for feta cheese?
Goat cheese offers a similar tangy flavor, or you can omit cheese altogether for a dairy-free version.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and combines eggs, vegetables, and pasta for a balanced vegetarian option.