Shakashuka with Barilla Orzo

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

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.

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.

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.

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.