Shakshuka Baked Pasta Dish

The first time I made shakshuka baked pasta, I wasn't actually trying to invent something new—I was just tired and hungry on a weeknight, with a half-empty box of penne and a can of tomatoes staring at me from the pantry. I'd been craving that deep, warm spice of shakshuka, but the idea of poaching eggs in sauce on the stovetop felt fussy. So I did what any hungry cook does: I threw it all together in a baking dish and hoped for the best. What emerged from the oven was something that felt like coming home—crispy-edged pasta, silky eggs, that perfect Middle Eastern heat lingering in every bite.

I made this for friends on a cold Friday night, and I remember the kitchen filling with that cumin-and-paprika smell while we sat around talking. Someone asked what it was, and I realized I didn't have a proper name for it—just a happy accident between two cuisines. By the time it came out of the oven, they'd already moved their chairs closer to the kitchen, drawn in by the aroma. That's when I knew this wasn't just my weeknight shortcut; it was something worth repeating.

Ingredients

• 300 g short pasta (penne, rigatoni, or fusilli): Don't cook it all the way through—you want it just shy of tender since it'll keep cooking in the oven and won't turn to mush.
• 1 medium onion, finely chopped: This is your foundation; take a moment to do it properly so it melts into the sauce.
• 1 red bell pepper, diced: Sweet and charred after baking, it's the hidden backbone of this dish.
• 3 cloves garlic, minced: Fresh is everything here; it'll perfume the whole kitchen as it cooks.
• 2 tbsp olive oil: Good quality makes a real difference in both flavor and how golden everything becomes.
• 1 can (400 g) diced tomatoes: The crushed ones work too, but diced gives you nice texture.
• 2 tbsp tomato paste: This deepens everything; don't skip it even though it seems like a small amount.
• 1 tsp ground cumin: The soul of the spice blend—it's what makes people pause and ask what they're tasting.
• 1 tsp smoked paprika: It adds color and a subtle smokiness that rounds out the whole dish.
• ½ tsp ground coriander: A whisper of warmth that ties the spices together.
• ¼ tsp cayenne pepper (optional): Only if you want heat; it builds as the dish bakes, so use a light hand.
• 1 tsp sugar: Just enough to balance the acidity of the tomatoes without making it sweet.
• Salt and black pepper to taste: Season as you go, and again before the eggs go in.
• 100 g mozzarella or crumbled feta (optional): Feta brings tanginess and won't melt into oblivion; mozzarella melts into creamy pockets—choose based on your mood.
• 4 large eggs: Fresh eggs hold their shape better; let them come to room temperature before cracking into the hot sauce.
• 2 tbsp fresh parsley or cilantro for garnish: The brightness at the end transforms the whole experience.

Instructions

Heat the oven and start the pasta:

Set your oven to 200°C (400°F). Get a large pot of salted water boiling—it should taste like the sea—and cook the pasta until it's just barely al dente, maybe a minute or two before the box says it should be done. Drain it and toss it with a splash of olive oil so it doesn't stick together.

Build the spiced tomato base:

In a large oven-safe skillet or baking dish over medium heat, warm the olive oil and add your chopped onion and diced bell pepper. Let them soften for about 5 minutes, stirring occasionally—you want them to start turning golden at the edges. Add the minced garlic and all your spices (cumin, paprika, coriander, cayenne if using), and stir constantly for about a minute until the kitchen smells like warm spice.

Add the tomatoes and let it sing:

Stir in the tomato paste first, letting it toast slightly in the oil for maybe 30 seconds, then pour in the canned tomatoes with their juice. Add the sugar, salt, and pepper, then let it bubble gently for 8–10 minutes until the sauce thickens just slightly and tastes balanced—acidic but not harsh, warm but not overwhelming.

Marry the pasta and sauce:

Fold the cooked pasta into the sauce along with half the cheese if you're using it. Stir everything together so the pasta gets coated and starts to drink in those flavors. Taste and adjust the seasoning—this is your last chance to get it right.

Make wells for the eggs:

Spread the pasta mixture evenly in your skillet or transfer it to a baking dish if it's not already oven-safe. Using the back of a spoon, gently press down and create 4 small wells or indents in the surface, spacing them so the eggs have room to set without touching each other.

Crack and bake:

Crack each egg into a well, trying not to break the yolks. Sprinkle the remaining cheese around them if you're using it. Slide the whole thing into the oven uncovered and bake for 15–18 minutes—the egg whites should be set and opaque, but the yolks should still jiggle slightly when you gently shake the pan.

Finish and serve:

Pull it from the oven (careful, it's hot), scatter the fresh parsley or cilantro over the top, and let it cool for just a minute so you don't burn your mouth on the first bite. Serve hot with crusty bread on the side.

Save

There's a moment right when you pull this out of the oven when the steam rises and all you can see is golden pasta and creamy egg yolk, and you realize you've created something that tastes like it came from a proper restaurant kitchen, but it's yours and it's warm and it's real. That's the moment this dish stops being just dinner and becomes the thing you make when you want to feel proud of yourself.

Why This Mashup Works

Shakshuka and pasta bakes aren't that different when you think about it—both are about building layers of flavor, both welcome eggs, both ask you to eat with bread. What makes this combination special is that baking pasta in the spiced tomato sauce lets it absorb flavor in a way stovetop cooking never quite does. The eggs poach gently in the oven instead of on the stovetop, so you don't have to babysit them, and the crispy edges that form around the pasta while everything bakes add texture you just can't get any other way.

Cheese Choices and What They Mean

This is honestly where you can make the dish your own. Feta brings a sharp, salty tang that cuts through the richness of the yolk and makes every bite feel a little bit brighter—use it if you love bold, distinct flavors. Mozzarella melts into creamy pockets throughout the pasta and makes everything feel almost luxurious, perfect if you want comfort food that feels indulgent. You can even use a mix of both, or leave the cheese out entirely if you're making it lighter. There's no wrong answer; there's just the version that speaks to what you're hungry for today.

Variations and Custom Touches

Once you've made this a few times, you'll start to see all the ways you can bend it to fit what's in your fridge or what you're craving. A handful of baby spinach or kale stirred into the sauce before baking adds earthiness and sneaks in greens without changing the fundamental character of the dish. For a vegan version, skip the eggs and cheese entirely, but add a can of chickpeas to the sauce for protein and texture—they'll soak up the spiced sauce beautifully. You could also add a pinch of harissa paste if you want more heat, or a splash of pomegranate molasses for a hit of tartness that's entirely authentic to Middle Eastern cooking.

• Soft herbs like mint or dill scattered on top at the end add freshness and brightness.
• A squeeze of fresh lemon juice right before eating lifts everything and makes the spices pop.
• Crusty bread for soaking up every drop of sauce is not optional—it's essential.

Save

This is the kind of dish that turns a regular Tuesday into something memorable, the kind you make when you want to feed people something that feels thoughtful without spending all day in the kitchen. Once you master it, you'll find yourself making it again and again, each time tweaking it just slightly, making it more and more your own.

Common recipe questions

→ What type of pasta works best?

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

→ Can I make this dish vegan?

Omit eggs and cheese, and consider adding chickpeas to maintain protein and texture.

→ How do I achieve runny egg yolks?

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

→ What herbs complement the flavors?

Fresh parsley or cilantro adds a bright, fresh note that balances the spiced tomato sauce.

→ Can I add vegetables to this dish?

Yes, adding baby spinach or kale before baking enhances nutrition and adds color.