Shakashuka with Barilla Orzo

2017-08-16
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Instructions

Step 1

Bring a large pot of water to a boil, meanwhile in a large cast iron skillet heat your olive oil over medium heat, and add the onion and pepper and sauté for about 8 minutes or until softened. Add the spices and garlic along with ½ cup of water; cook for 2-3 minutes.

Step 2

Add the tomatoes and tomato paste and bring to a simmer then season with salt and pepper. Cook the pasta two minutes less than required cooking time, drain and toss with the sauce.

Step 3

Crack the eggs one at a time into a bowl and place them onto the sauce. Season each egg with salt and freshly cracked black pepper. Cover with a lid and let it steam over low-medium heat for approximately 5 minutes or until the egg whites are fully cooked and yolks are runny.

Step 4

To serve, use a large spoon to get under the egg and grab the sauce and pasta. Place onto a dish and garnish with some chopped parsley, farmer’s cheese and a drizzle of olive oil.

**Serve with pita tossed in olive oil fresh chopped garlic and Za’atar then baked in a 375°F oven until lightly browned.**

Ingredients

  • 12 oz. Barilla Orzo
  • 1/2 cup extra virgin olive oil
  • 3 red bell peppers
  • 6 garlic cloves
  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili
  • 1 tbsp cayenne
  • 5 1/2 lbs. san marzano tomatoes
  • 3 tbsp tomato paste
  • 25 eggs
  • 3 tbsp parsley
  • 3/4 cup farmers cheese
  • Salt and pepper to taste
Recipe Type:

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  • Orzo
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Nutritional Info

This information is per serving.