# What You'll Need:
→ Pasta
01 - 10.5 oz penne or rigatoni
02 - Salt, for boiling
→ Sauce
03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 3 garlic cloves, minced
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/4 tsp chili flakes (optional)
10 - 14 oz canned crushed tomatoes
11 - 1 tbsp tomato paste
12 - 1/2 tsp sugar
13 - Salt and black pepper, to taste
→ Eggs & Finishing
14 - 4 large eggs
15 - 2 tbsp chopped fresh parsley or cilantro
16 - Crumbled feta cheese, for serving (optional)
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper; sauté for 5 minutes until softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, and sugar to the skillet. Season with salt and black pepper. Simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
05 - Create four wells in the sauce and crack one egg into each. Cover the skillet and cook for 4 to 6 minutes until eggs are set but yolks remain runny.
06 - Add the drained pasta to the skillet and gently toss to coat with the sauce. If necessary, add reserved pasta water to achieve desired consistency.
07 - Sprinkle with chopped fresh parsley or cilantro and crumbled feta cheese if using. Serve immediately, ensuring each portion includes an egg.
