Vibrant pasta with spicy tomato sauce, tender noodles, and softly cooked eggs for a quick, flavorful meal.
# What You Need:
→ Pasta
01 - 10.5 oz penne or rigatoni
02 - Salt, for boiling
→ Sauce
03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 3 garlic cloves, minced
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/4 tsp chili flakes (optional)
10 - 14 oz canned crushed tomatoes
11 - 1 tbsp tomato paste
12 - 1/2 tsp sugar
13 - Salt and black pepper, to taste
→ Eggs & Finishing
14 - 4 large eggs
15 - 2 tbsp chopped fresh parsley or cilantro
16 - Crumbled feta cheese (optional)
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, reserving ½ cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced red bell pepper; sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes; cook for 1 minute until fragrant.
04 - Incorporate crushed tomatoes, tomato paste, and sugar. Season with salt and black pepper, then simmer for 8 to 10 minutes, stirring occasionally until the sauce thickens.
05 - Create four wells in the sauce and crack an egg into each. Cover the skillet and cook for 4 to 6 minutes until eggs are set with runny yolks.
06 - Gently toss the cooked pasta into the sauce. Add reserved pasta water as needed to loosen the mixture and add creaminess.
07 - Sprinkle with chopped fresh herbs and crumbled feta cheese if used. Serve immediately, ensuring one egg per serving.
