# What You'll Need:
→ Pasta
01 - 10 oz short pasta (penne, rigatoni, or fusilli)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
→ Sauce
05 - 2 tbsp olive oil
06 - 1 can (14 oz) diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp ground coriander
11 - ¼ tsp cayenne pepper (optional)
12 - 1 tsp sugar
13 - Salt and black pepper, to taste
→ Dairy & Eggs
14 - 1 cup grated mozzarella or crumbled feta (optional)
15 - 4 large eggs
→ Fresh Herbs
16 - 2 tbsp chopped fresh parsley or cilantro
# Step-by-Step Guide:
01 - Set the oven to 400°F to prepare for baking.
02 - Boil pasta in salted water until just al dente, then drain and set aside.
03 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and red bell pepper, and cook for 5 minutes until softened.
04 - Incorporate garlic, cumin, smoked paprika, ground coriander, and cayenne pepper. Sauté for 1 minute until aromatic.
05 - Mix in tomato paste, diced tomatoes, sugar, salt, and black pepper. Let simmer for 8 to 10 minutes until sauce thickens slightly.
06 - Stir cooked pasta and half of the cheese into the sauce, ensuring even coating.
07 - Transfer mixture evenly to the skillet or a baking dish. Create four small wells on the surface and crack an egg into each.
08 - Sprinkle the remaining cheese over the top if using.
09 - Bake uncovered for 15 to 18 minutes until egg whites are set but yolks remain runny.
10 - Remove from oven, garnish with fresh parsley or cilantro, and serve hot.
