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Dairy
Easy
1 Hour
Diets 
With school on the forefront of our minds, an all-encompassing pasta dish with eggs for protein just seemed like a good idea. Plus, you actually cook the pasta in the shakshuka sauce, making this a real one-pot wonder.
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, thinly sliced
1 red pepper, diced
1 teaspoon salt, plus more for sprinkling
1/4 teaspoon crushed black pepper, plus more for sprinkling
1 cup cherry tomatoes, halved
2 tablespoons chopped Tuscanini Sun-Dried Tomatoes (optional)
1 16-ounce (450-gram) package Gefen Pasta of choice
2 cups vegetable broth
1 cup heavy cream
1 cup milk
16 ounces (450 grams) Tuscanini Crushed Tomatoes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon paprika
4–6 eggs
feta or mozzarella cheese, for sprinkling
1 teaspoon dried parsley, for sprinkling
Heat olive oil in a pan. Once hot, add the onion, garlic, red pepper, salt, and pepper and sauté for two minutes. Add the cherry tomatoes and sun-dried tomatoes, if using, and cook for another five to seven minutes.
Add the dry pasta and mix. Slowly add the broth, cream, and milk and lower the heat to a gentle simmer. Sprinkle with salt and pepper, to taste. Cook for 15–20 minutes, stirring frequently, or until the pasta is soft. Add crushed tomatoes and spices and mix.
When the mixture starts bubbling, form wells in the pan and add the eggs. Turn the heat up and cover the pan for five minutes, or until the tops of the eggs turn opaque.
Sprinkle the yolks with salt and pepper. Sprinkle with feta or mozzarella (or both) and parsley.
Serve with some crusty bread and salad on the side.
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
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