Barilla® Ditalini Pasta Shakshuka

Doctor up your Barilla jarred pasta sauce with Ditalini pasta and eggs!

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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

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
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  • 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.
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