Ditalini Shakshuka Recipe
This popular dish with a fusion twist will bring worldly flavors into your home kitchen. Libyan in origin, Shakshuka consists of poached eggs in tomato sauce, and it is a classic Israeli breakfast. You know what goes perfectly with eggs and tomato sauce? Pasta! Bring some Italian flare to your shakshuka recipe by adding ditalini and cooking up this delicious marinara pasta for the whole family. 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