Shakshuka Baked Pasta Recipe

Introduction

This Shakshuka Baked Pasta combines the rich, spicy flavors of classic shakshuka with comforting baked pasta. It’s an easy, hearty dish perfect for a family dinner or weekend brunch. The eggs bake right in the sauce, creating a beautiful and delicious meal.

Ingredients

• 10 oz short pasta (penne, rigatoni, or fusilli)
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ¼ tsp cayenne pepper (optional)
• 1 tsp sugar
• Salt and black pepper to taste
• 1 cup grated mozzarella or crumbled feta (optional)
• 4 large eggs
• 2 tbsp chopped fresh parsley or cilantro for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Boil the short pasta in salted water until just al dente, then drain and set aside.
3. Step 3: Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and red bell pepper, cooking for about 5 minutes until softened.
4. Step 4: Add minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper if using. Cook for 1 minute until fragrant.
5. Step 5: Stir in tomato paste, diced tomatoes, sugar, salt, and black pepper. Let the sauce simmer gently for 8 to 10 minutes until it thickens slightly.
6. Step 6: Mix the cooked pasta and half the cheese into the sauce, making sure everything is evenly coated.
7. Step 7: Spread the mixture evenly in the skillet or transfer to a baking dish. Create 4 wells in the mixture and carefully crack one egg into each well.
8. Step 8: Sprinkle the remaining cheese over the top, if using.
9. Step 9: Bake uncovered at 400°F for 15 to 18 minutes until egg whites are set but yolks remain slightly runny.
10. Step 10: Remove from oven, garnish with chopped fresh parsley or cilantro, and serve immediately.

Tips & Variations

• Use crumbled feta instead of mozzarella for a tangier flavor and a Mediterranean twist.
• For a spicier dish, increase the cayenne pepper or add a pinch of chili flakes.
• If you don’t have an oven-safe skillet, transfer the sauce and pasta to a baking dish before adding eggs.
• Try adding olives or spinach to the sauce for extra flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F until warmed through, or in the microwave, though egg texture may change slightly. It’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta such as penne, rigatoni, fusilli, or even macaroni works well since they hold the sauce nicely.

How can I tell when the baked eggs are done?

The egg whites should be fully set and opaque, while the yolks remain slightly runny for the best texture. If you prefer firmer yolks, bake a few minutes longer.

Shakshuka Baked Pasta Recipe

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★★★★★

4.8 from 77 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Shakshuka Baked Pasta is a vibrant and comforting dish that combines al dente pasta with a spiced tomato sauce inspired by traditional shakshuka, topped with eggs baked to perfection and melted cheese. This one-pan meal is perfect for brunch or dinner, offering a flavorful fusion of Mediterranean and Middle Eastern influences with simple, wholesome ingredients.

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Ingredients

Scale 1x2x3x

Pasta

• 10 oz short pasta (penne, rigatoni, or fusilli)

Vegetables & Aromatics

• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced

Oils & Sauces

• 2 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste

Spices & Seasonings

• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ¼ tsp cayenne pepper (optional)
• 1 tsp sugar
• Salt and black pepper to taste

Dairy & Eggs

• 1 cup grated mozzarella or crumbled feta (optional)
• 4 large eggs

Garnish

• 2 tbsp chopped fresh parsley or cilantro

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Instructions

1. Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the final dish.
2. Cook pasta: Boil the short pasta in salted water until just al dente, then drain and set aside to prevent overcooking during baking.
3. Sauté vegetables: Heat olive oil in a large oven-safe skillet over medium heat. Add the finely chopped onion and diced red bell pepper, cooking for about 5 minutes until softened and fragrant.
4. Add spices and garlic: Stir in the minced garlic along with ground cumin, smoked paprika, ground coriander, and cayenne pepper if using. Cook for 1 minute to release the spices’ aromas.
5. Simmer sauce: Mix in the tomato paste, diced tomatoes, sugar, salt, and black pepper. Let the sauce simmer gently for 8 to 10 minutes until it thickens slightly and flavors meld.
6. Combine pasta and cheese: Stir the cooked pasta and half of the cheese into the tomato sauce, ensuring everything is evenly coated for a cohesive mixture.
7. Prepare for baking: Spread the pasta and sauce mixture evenly within the skillet or transfer it to a baking dish. Make 4 small wells in the mixture and carefully crack one egg into each well.
8. Add remaining cheese: Sprinkle the rest of the cheese over the top for a golden, melty finish after baking.
9. Bake: Place the skillet or baking dish in the preheated oven and bake uncovered for 15 to 18 minutes, until the egg whites are fully set but the yolks remain slightly runny for perfect creaminess.
10. Garnish and serve: Remove from the oven, sprinkle with chopped fresh parsley or cilantro, and serve immediately while hot and delicious.

Notes

• You can substitute mozzarella with feta or omit cheese altogether for a lighter dish.
• Adjust the cayenne pepper to control the spiciness according to your taste.
• Use an oven-safe skillet (like cast iron) to bake directly and reduce cleanup.
• For firmer yolks, bake a few minutes longer as needed.
• This dish pairs well with crusty bread for dipping into the sauce and runny eggs.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: Shakshuka Baked Pasta, baked pasta, shakshuka, tomato sauce pasta, Mediterranean pasta, one-pan meal, baked eggs, comfort food