Ditalini Shakshuka Recipe

Ditalini Shakshuka
Serves: 8Prep Time: 10 minutes
Cook Time: 18 minutes
Ingredients:
1 box (1 lb.) Barilla® Ditalini pasta
2 tablespoons olive oil
1 yellow bell pepper, cut into ½-inch pieces (about 1 cup)
1 medium yellow onion, chopped
1 tablespoon finely chopped garlic
2 teaspoons crushed red pepper
1 teaspoon ground cumin
1 jar (24 oz.) Barilla® Marinara pasta sauce
Kosher salt and ground black pepper, to taste
8 eggs
Directions:
1. Cook ditalini as directed on package. Drain, reserving 1 cup pasta water.
2. Meanwhile, heat oil in 12-inch skillet on medium heat. Add peppers and onions; cook 2 min., stirring occasionally. Stir in garlic, red pepper and cumin. Cook 30 seconds. Stir in marinara; season with salt and pepper. Simmer 2 min.
3. Add ditalini pasta and reserved pasta water; mix well. Bring to simmer.
4. Crack eggs gently into pasta mixture, spacing evenly in pan; cover. Cook 3 to 4min. or until eggs are cooked through but still soft. Serve immediately from pan.
Chef’s Tip: While versions of shakshuka can be found throughout the Middle East, the dish originates from Northern Africa. Traditionally made with eggs poached in a hearty tomato sauce, it can be served for breakfast, lunch or dinner.
Photo Credit: Lou Manna