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Shakshuka-Style Tomato Basil Egg Noodle Bowls

Silky eggs poached in a garlicky tomato-basil sauce with tender zucchini, spooned over pasta and finished with Parmesan for a saucy, comforting bowl.

Shakshuka-Style Tomato Basil Egg Noodle Bowls

Ingredients

  • 10½ oz300 gPasta, drysuch as linguine or spaghetti
  • 12⅔ cups3,000 gWater
  • 1 tsp6 gSalt
  • 2 tbsp27 gOlive oil
  • 1 medium110 gYellow onionfinely diced
  • 4 cloves12 gGarlicminced
  • 2 medium400 gZucchinihalved lengthwise and sliced into half-moons
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • 8 large400 gEggs
  • ¾ cup leaves20 gFresh basilleaves torn
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Prep first: dice the onion, mince the garlic, slice the zucchini and tear the basil leaves.
  2. Bring the water to a boil in a large pot and add half of the salt.
  3. Meanwhile, heat the olive oil in a large deep skillet with a lid over medium heat. Add the onion and cook for 5 minutes until soft.
  4. Add the zucchini and cook for 4 minutes until lightly golden. Stir in the garlic, tomato paste and red pepper flakes and cook for 1 minute.
  5. Add the canned tomatoes, the remaining half of the salt and the black pepper. Simmer for 8 minutes until slightly thickened, then stir in half of the basil.
  6. While the sauce simmers, cook the pasta in the boiling water until al dente, about 9 minutes, then drain.
  7. Make 8 wells in the sauce and crack one egg into each. Cover and cook over medium-low heat for 6 to 8 minutes, until the whites are fully set and the eggs reach 160°F (71°C).
  8. Divide the pasta among 4 bowls. Spoon the sauce, zucchini and two eggs over each bowl.
  9. Top each bowl with the Parmesan and the remaining half of the basil and serve hot.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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