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.
Ingredients
Scale
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
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the final dish.
- Cook pasta: Boil the short pasta in salted water until just al dente, then drain and set aside to prevent overcooking during baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add remaining cheese: Sprinkle the rest of the cheese over the top for a golden, melty finish after baking.
- 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.
- 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
