One-Pan Shakshuka-Style Breakfast Pasta Bake

One-Pan Shakshuka-Style Breakfast Pasta Bake ingredients

• 200 g penne or rigatoni pasta
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 2 medium potatoes
• 800 g canned crushed tomatoes
• 1 cup vegetable broth
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 4 large eggs
• 2 tbsp fresh parsley or cilantro

How to make One-Pan Shakshuka-Style Breakfast Pasta Bake

1. Preheat your oven to 400°F (200°C).
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven (at least 10-inch diameter) over medium heat. Add the chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
3. Stir in the 3 minced garlic cloves, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Cook for 1 minute until fragrant.
4. Add the diced medium potatoes to the skillet and sauté for 5 minutes, stirring occasionally, to start softening them.
5. Pour in the 800g of canned crushed tomatoes and 1 cup of vegetable broth. Add 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine, then bring the sauce to a gentle simmer.
6. Stir in the 200g of penne or rigatoni pasta. Ensure the pasta is mostly submerged in the sauce. If it's not, add a little more broth or hot water until it is, then remove the skillet from the heat.
7. Cover the skillet tightly with an oven-safe lid or aluminum foil and transfer it to the preheated oven. Bake for 15 minutes, allowing the pasta to absorb the sauce and cook partially.
8. Carefully remove the skillet from the oven and uncover it. Stir the pasta to prevent sticking, then use the back of a spoon to create four evenly spaced wells in the pasta-sauce mixture.
9. Carefully crack one large egg into each well. Return the uncovered skillet to the oven and bake for another 10-15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny to firm).
10. Remove the skillet from the oven and let it rest for 5 minutes. Garnish generously with 2 tablespoons of chopped fresh parsley or cilantro before serving directly from the pan.

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