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
Ingredients 4 Servings
- ¼ box Barilla® Ditalini pasta
- 1 jar Barilla® Marinara sauce
- 2 tablespoons extra virgin olive oil
- 1 yellow bell pepper, cut into 1/2-inch pieces (about 1 cup)
- 1 medium bell pepper, chopped
- 2 teaspoons crushed red pepper
- 1 teaspoon ground cumin
- 5 eggs
- Kocher salt and ground black pepper, to taste
Cook pasta according to package directions. Drain, reserving 1-cup pasta cooking water.
Meanwhile, heat olive oil in 12-inch skillet on medium heat. Add peppers and onions; cook 2 minutes, stirring occasionally. Stir in garlic, red pepper and cumin. Cook 30 seconds. Stir in sauce; season with salt and pepper. Simmer 2 minutes.
- Add pasta and reserved pasta cooking water; mix well. Bring to a simmer.
- Crack eggs gently into pasta mixture, spacing evenly in pan; cover. Cook 3 to 4 minutes or until eggs are cooked through but still soft. Serve immediately from pan.