Pin It I stumbled onto this dish on a rainy Tuesday when I had leftover penne and a carton of eggs about to expire. The idea of baking pasta with eggs sounded odd at first, but one bite of that spiced tomato sauce with a runny yolk and I was sold. It's become my go-to whenever I want something warm and filling without much fuss. The cumin and paprika give it a depth that plain marinara never could, and cracking eggs right into the pasta feels a little rebellious in the best way.
The first time I made this for friends, someone asked if I'd ordered takeout from a new Mediterranean spot. I laughed and showed them the empty pasta box and tomato can still sitting on the counter. They couldn't believe something this flavorful came together in under an hour. We ate straight from the skillet with crusty bread, and by the end everyone was scraping up the last bits of egg and sauce like it was a competitive sport.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch the sauce beautifully, and cooking it just to al dente keeps it from turning mushy in the oven.
- Onion and red bell pepper: These form the sweet, savory base and add little pops of color that make the dish look as good as it tastes.
- Garlic: Three cloves might seem like a lot, but once they soften in the oil they become mellow and almost sweet.
- Olive oil: A good glug at the start helps the vegetables caramelize and carries the spice flavors through every bite.
- Diced tomatoes and tomato paste: The paste adds concentrate richness while the diced tomatoes keep things chunky and fresh.
- Cumin, smoked paprika, coriander, and cayenne: This spice blend is what turns plain tomato sauce into shakshuka magic, warm and a little smoky with just enough heat.
- Sugar: A teaspoon balances the acidity of the tomatoes without making anything taste sweet.
- Mozzarella or feta: Mozzarella melts into gooey pockets, feta crumbles into tangy bites, both are optional but highly recommended.
- Eggs: The stars of the show, their runny yolks turn into a silky sauce when you break them open.
- Fresh parsley or cilantro: A handful of green at the end brightens everything up and makes it feel restaurant-worthy.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) so it's hot and waiting when you need it.
- Cook the pasta:
- Boil in salted water until just al dente, then drain. It will finish cooking in the oven, so underdoing it slightly is key.
- Soften the vegetables:
- Heat olive oil in your oven-safe skillet over medium heat, then add onion and bell pepper. Stir occasionally for about 5 minutes until they soften and start to smell sweet.
- Bloom the spices:
- Toss in garlic, cumin, paprika, coriander, and cayenne if using. Stir for a minute until your kitchen smells amazing and the spices coat everything.
- Build the sauce:
- Add tomato paste, diced tomatoes, sugar, salt, and pepper. Let it simmer for 8 to 10 minutes, stirring now and then, until it thickens and tastes rich.
- Combine pasta and cheese:
- Stir in the drained pasta and half your cheese if using. Mix well so every piece gets coated in that spiced tomato goodness.
- Make wells for the eggs:
- Spread the pasta mixture evenly in the skillet or transfer to a baking dish. Use a spoon to create 4 little nests on the surface, then crack an egg into each one.
- Top and bake:
- Sprinkle remaining cheese over the top. Slide into the oven uncovered for 15 to 18 minutes, until the whites are set but the yolks still jiggle a little.
- Finish and serve:
- Pull it out, scatter fresh herbs over everything, and bring it straight to the table while it's still bubbling.
Pin It There's something about breaking into a baked egg with your fork and watching the yolk spill into the pasta that feels almost ceremonial. My sister once told me this dish tastes like a hug, and I haven't found a better description since. It's the kind of meal that turns a regular weeknight into something you actually look forward to.
How to Switch It Up
If you want more greens, toss a handful of baby spinach or kale into the sauce just before adding the pasta. It wilts down and adds a pop of color without changing the flavor much. For a vegan version, skip the eggs and cheese entirely and stir in a drained can of chickpeas for protein and texture. You can also play with the spice level by adding more cayenne or a pinch of red pepper flakes if you like things fiery.
Serving Suggestions
This dish begs for crusty bread on the side, the kind you can use to scoop up every last drop of sauce and yolk. A simple green salad with lemon vinaigrette cuts through the richness nicely. If you're serving it for brunch, a pot of strong coffee or mint tea makes it feel special. Leftovers reheat surprisingly well in the oven, though the eggs won't be runny anymore they're still delicious.
Storage and Make-Ahead Tips
You can prep the sauce and cook the pasta a day ahead, then store them separately in the fridge. When you're ready to bake, just reheat the sauce, stir in the pasta, make your wells, crack the eggs, and pop it in the oven. Leftovers keep covered in the fridge for up to 3 days. Reheat in a 180°C (350°F) oven until warmed through, the eggs will be fully cooked but it's still tasty.
- Cool completely before covering to avoid soggy pasta.
- If freezing, do it before adding the eggs and bake fresh when ready.
- Reheat individual portions in the microwave for a quick lunch.
Pin It This recipe has saved me on more busy nights than I can count, and it never feels like I'm cutting corners. I hope it becomes one of those dishes you make without thinking, the kind that feels like home no matter where you are.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta like penne, rigatoni, or fusilli holds the sauce well and is ideal for even baking.
- → Can I prepare this without eggs?
Yes, for a vegan option, omit eggs and cheese, and consider adding chickpeas for protein.
- → How do I ensure the eggs bake perfectly?
Make small wells in the sauce for the eggs and bake until egg whites are set but yolks remain runny for best texture.
- → What can I use instead of mozzarella or feta?
You can skip cheese entirely or choose a plant-based alternative for added richness and creaminess.
- → Is it possible to add greens to this dish?
Yes, adding baby spinach or kale before baking enhances freshness and nutrition.