Shakashuka with Barilla Orzo2017-08-16
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.
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.
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.
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.**
- 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
Chef Recommended Cuts
This information is per serving.