The flavors of the North African breakfast classic reimagined for dinner, with noodles.
Photo by Heami Lee
Prep: 10 minutes
Total: 40 minutes
12 ounces rigatoni
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne
1 (28-ounce) can whole peeled tomatoes, crushed by hand
3 large eggs
crumbled feta cheese, to serve
roughly chopped cilantro, to garnish
1. Heat the oil in a large skillet over medium-high. Add the onion and pepper and cook until soft 3 minutes. Add the cumin, paprika, and cayenne and cook 7 minutes more. Add the tomatoes and cook 10 minutes more. Keep warm.
2. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, 8 minutes. Drain and add to the skillet. Toss to combine and season with salt and pepper.
3. Heat the oven to 425°F. Make 3 “ditches” in the pasta and crack one egg into each “ditch”. Bake the pasta until the eggs are set but the yolks are still runny, about 10 minutes. Remove and top with the cilantro and feta and serve immediately.